SOPA DE ELOTE | MexicoRico

SOPA DE ELOTE

Ingredients:

- 5 cups of corn kernels, fresh or frozen
- 1 cup poblano strips
- 1 cup La Costeña Sliced Jalapeños
- 1 pint heavy cream
- Milk
- Chicken bouillon powder
- 3 Tbsp butter

Directions:

1. In a large pot, melt the butter and add the corn kernels. Season with Chicken Bouillon.
2. Add the slices of poblano and La Costeña Sliced Jalapeños, keep stirring. When everything is fried, add the heavy cream and the milk (until the desired thickness) and stir constantly so it doesn’t stick to the pan.
3. Season to taste and allow to boil for 3 minutes.
4. You can add more milk if it is too spicy or salty.