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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Anouk Goedegebuur
Anouk Goedegebuur@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! 💚

You need the following product to prepare this dish:

Seaweed Chips Original

Are you feeling creative?

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