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Corn soup is a soup made of corn, typically sweetcorn. Initially popular only in corn-producing areas of the world, the dish is now widespread because of greater corn distribution. Typical ingredients are corn cut from the cob, water, butter and flour, with salt and pepper for seasoning. Enjoy this recipe for the Sopa De Elote from the San Angel Inn in Epcot!
Corn Chowder (Sopa De Elote) - San Angel Inn Restaurante - Mexico Pavilion - EPCOT
This silky soup is poured at your table into a serving bowl filled with crisp tortilla strips, roasted corn, Mexican crema and a spicy red sauce.
Using a medium sauce pan over medium heat, heat the butter. Saute the onions until translucent.
Add the garlic and saute until fragrant, about 1 minute.
Sprinkle the flour over the pan and cook, stirring with a wooden spoon.
Cook the roux without coloring, about 2-3 minutes.
Gradually whisk in the half and half.
Add corn and peppers and simmer to thicken, about 10 minutes.
Season with salt, to taste.
Working in batches, puree soup in a food processor or blender.
If desired, for an extra smooth texture, after pureeing pass through a mesh strainer.
To serve, divide garnishes, if using, between serving bowls, ladle hot soup on top and serve immediately.
Mexican crema is thinner, more sour and saltier than American sour cream. Look for it at Latin markets. You can make your own flour tortilla strips by brushing lightly with olive oil, season with cumin, chili powder, cayenne and/or garlic powder. Cut into thin strips and place on baking sheet. Bake at 350 degrees F until crispy, about 10-12 minutes.