Indio, California: We enjoyed a very relaxing day, after a week of go-go-going. Can you believe we left Oregon only a week ago?
The weather cooperated today. No wind. The sun was shining. 75 degrees. It is so lovely to run in the sunshine! Though it was a national holiday, a crew still showed-up this morning to wash our motorhome – catching-up from the wind-delay of a few days ago. Dave and I had no meetings or conference calls. The post office was closed today, so I could not ship Camping Journal orders. We actually kinda relaxed this afternoon. We sipped coffee in the sunshine and chatted with neighbors.
I may have ordered more stuff from amazon.com.
Though we have a new outdoor kitchen, I cooked dinner inside our RV. We did watch the news on our new outdoor television and had cocktails outdoors, but as the air cooled, we moved inside. Dinner was so totally satisfying and easy to prepare. I have been making this soup for quite a while, but will share the recipe tonight.
Sopa de Elote – Mexican Corn Soup – is traditionally prepared by cutting kernels from fresh corn and scraping the milk from the cobs. The cobs are then boiled with the kernels to create a thick, rich stock. My RV rendering is a short-cut version that can be ready in less than thirty minutes. The recipe uses frozen corn kernels and is prepared in one pot. The soup can be prepared for vegetarians or vegans as well.
Extra virgin olive oil
One medium yellow onion, chopped
2 or 3 cloves garlic, minced
1 jalapeno pepper, seeds removed if less heat is desired, minced
1 red bell pepper, seeded and chopped small
4 ounce can diced green chiles (do not drain)
One 16 ounce package frozen yellow corn kernels (organic, if possible)
Handful minced fresh cilantro leaves, plus more for garnish, if desired
1 teaspoon ground cumin
1 teaspoon chile powder
1 teaspoon dried oregano
2 cups chicken or vegetable stock
Salt, to taste
½ cup heavy cream
Heat a medium soup pot or Dutch oven on medium high. Coat the bottom with olive oil and add the chopped onion. Saute for a few minutes, until the onion softens, then add the garlic, chopped jalapeno and red pepper. Let this mixture cook for three or four minutes, or until the onion just begins to brown. Add the can of green chiles, the frozen corn, cilantro and dried spices. Stir well. Saute for one minute, then add chicken or vegetable stock to just cover, about two cups. Bring the mixture to a boil and let simmer for about five minutes. Slowly pour in the heavy cream while stirring. Return just to a simmer to thicken. Remove from heat. Taste for seasonings and add salt, if needed. Serve in bowls, garnished with additional chopped cilantro if desired. Serves 4.
NOTE: Use veggie stock for a vegetarian version. Vegans should omit the cream and use three cups vegetable stock.
Until my next update, I remain, your corny correspondent.