I sea crema de elote

Looking for something less spicy between all the violence of the chili peppers when you feel like cooking Mexican food ? Crema de elote is an extremely tasty, creamy soup based on corn. Except for the jalapeño topping, very child-friendly, but of course you can also replace those peppers for extra Seaweed Chips.

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By Anouk Goedegebuur from @anoukgdgbuur

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"The crunchy seaweed chips are the perfect topping for this creamy soup."

Ingredients (for 4 big bowls)

• Seamore's Original Seaweed Chips
• 5 corn cobs (of 200g each)
• 1 red onion
• 4 garlic cloves
• 150g leek
• 2 tbsp of ghee (or coconut oil)
• ½ tsp oregano
• 800 ml stock (chicken or vegetable)
• 250 ml whole milk (or coconut milk)
• Salt and pepper, to taste
• Lime juice, to taste
• Sliced jalapeño pepper, to taste

Preparation

• Start by washing and cutting the vegetables. Cut the corn kernels (from top to bottom) from the cob, the leek into rings and the onion and garlic finely.
• Heat the ghee in a large pan and fry the onion and garlic until they are glassy. Add the leek and fry for a few minutes.
• Then add the corn kernels, oregano, stock and milk to the pan and bring everything to the boil, stirring occasionally.
• Place the lid on the pan and leave this to simmer gently for 30 minutes.
• Puree the content of the pan with a stick blender until smooth.
• Taste and season the crema de elote with lime juice and salt and pepper.
• Pour the soup into bowls, finish with jalapeño if desired and serve with Seaweed Chips. Enjoy! ?

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