Creamy corn soup (Crema de elote) from Sundays at Moosewood Restaurant: Ethnic and Regional Recipes from the Cooks at the Legendary Restaurant (page 456) by Moosewood Collective

  • green bell pepper
  • Monterey Jack cheese
  • Show all ingredients...
  • Serves : 6

  • EYB Comments

    Can substitute red bell pepper for green bell pepper.

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 red bell pepper for green bell pepper.

  • Zormasa on September 02, 2024

    My changes: I only had one small/medium tomato so I used fresh pico de gallo to make up the 1 1/2 cups. Omitted the red bell pepper because I didn’t have it and used 2 roasted shishito peppers. Also used 3 medium Yukon gold for the potatoes. This was delicious and I used so many things from my CSA box. This soup is summer in a bowl!

  • Rutabaga on September 18, 2017

    It's a blessing when I find a healthful dish that everyone in the family happily eats, and this soup fit the bill. As with most soups, it's easy to make in advance. With some good bread on the side, it can stand in as a light supper. I added some chopped rotisserie chicken to give it some protein.

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