Recipe: Oaxaquena Sopa de Elote-Corn & Squash Soup

This is a delicious vegetarian, corn based soup that I adapted from the kitchen of Dolores Chavez. I guarantee you will love it. The tomatillo adds just enough of a bite to be satisfying without any fire. Chayote squash is green and looks like a pear — most supermarkets near a Mexican immigrant population will have it.

  • 1 can creamed corn, 12-16 oz.
  • 1 can whole kernel corn
  • 6 cups water (or if you prefer, chicken stock)
  • 4 tomatillos, peeled and quartered
  • 4 lg. carrots, peeled and sliced
  • 4 yellow crook neck squash or 2 chayote squash, cut into 1-2″ chunks
  • 1/2 large white, red or yellow onion, diced
  • 3 cloves of garlic, sliced thin
  • 2 T. EV olive oil
  • salt and pepper to taste
  • Combine the two cans of corn in a blender and pulse until coarsely pureed. Add to stock pot and combine with the liquid. Sautee the onion and garlic together in 2 T. olive oil until glazed and slightly browned. Add to the stock pot along with the raw carrots, squash and tomatillos. Cover and bring to a boil, then reduce heat, cover and simmer for 30 minutes or until the vegetables are tender. Salt and pepper to taste. Delicious on Day 2, 3, and 4, too!

One response to “Recipe: Oaxaquena Sopa de Elote-Corn & Squash Soup

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