Creamy corn soup with chicken [or ham] and poblano chile (Crema de elote con pollo y poblano) from Mexican Everyday: Easy, Full-Flavored, Tradition-Packed (page 121) by Rick Bayless and Deann Groen Bayless

  • poblano chiles
  • corn
  • Show all ingredients...

  • EYB Comments

    Can substitute ham for chicken breasts. See recipe for serving suggestion and variations.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute ham for chicken breasts. See recipe for serving suggestion and variations.

  • nicolepellegrini on July 08, 2025

    I confess I used this recipe more as a guideline/inspiration than followed it directly. Wasn't keen on all that milk, so I ended up only using 1/2 cup milk and the rest was chicken broth. Was more than rich enough for me that way (made the ham variation.)

  • averythingcooks on August 04, 2024

    I agree re: the amount of milk here. I put a little extra into the blender to make the straining easier but cut way back after that, using chicken broth as it thickened during the simmer. I used ham and was generous with my poblanos but also surprised at the overall sweetness (good corn!) & so for more heat I added roasted serranos. Bayless is right about the need for salt. The straining wasn't as annoying as I predicted (but I'll try the foodmill next time) & I will happily eat this for lunch for a few days.

  • chezlarios on October 13, 2023

    The flavors were good, if rather simple, but I was a little taken aback by how much milk was in the recipe - I think it has to do with the fact that the book is from 2005, it's a rather dated concept nowadays, to use only milk! I used canned corn and also didn't bother with straining the corn and it was perfectly fine.

  • angrygreycat on November 11, 2018

    I don't own this book, I borrowed it from the library. Made this for a Sunday Dinner with a Mexican American theme. I used a larger sized mesh colander for separating the corn skins from the puree. I think a fine mesh strainer would be pretty time consuming. Made with chicken, not ham. Lovely velvety textured soup.

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