As corn season winds down and the corn is still fresh, sweet and tasty, but may be a little unsightly-irregular rows and drier silk- this is the fantastic soup I make.  A good quality of frozen corn on the cob or corn kernels can be substituted(grill the defrosted kernels  on a sheet of aluminum foil), but fresh corn is best.  the kernels should be brown in some places, but not burned and don’t worry if the browning is not even-the corn is getting cut off the cob anyway.  Increase or decrease the chipotle to your taste for heat. 

 

 

Spicy Smoky Corn Soup

Ingredients:

  • 4 ears corn, grilled until a bit blackened
  • 1 TBL. olive oil
  • 1 onion, diced
  • 1 TBL. garlic, finely chopped
  • 1 tsp. dried chipotle powder
  • 1 tsp. kosher salt
  • ½ tsp. ground pepper
  • 6 C low salt chicken stock
  • 1 red bell, pepper, roasted, peeled and diced*
  • 3/4  C. heavy cream
  • 3 scallions-sliced

Directions:

  1. Remove corn from cob-save cobs

    Ready To Take The Kernels Off The Cob

  2. Heat oil in a saucepan and sauté onions until translucent , then add garlic and chipotle and cook for one more minute.
  3. Add corn and sauté for about 3 minutes, stirring.
  4. Add salt, pepper, cobs and stock and simmer for 30 min, stirring occasionally
  5. Roast pepper, peel and seed.  Roughly chop.
  6. Pour ½ C of cream into a blender, add pepper and blend until very smooth.  Strain and put onto a squeeze bottle.
  7. Remove cobs and discard.  Blend soup and strain (if a very silky soup is desired).  Return soup to the pot, add ¼ cream and simmer on low for 15 min to reduce slightly.
  8. Gently reheat  soup, decorate with pepper sauce  and scallions and serve.

*To roast a pepper: this can be done on the grill on an open gas flame or in the broiler.  Char the pepper until it is black all over-you will need to turn it several times to accomplish this.  When it is black all over, put it, hot, into a plastic bag and seal-or in a bowl and cover tightly with plastic wrap.  The residual heat will help steam off the skin.  When the pepper has cooled somewhat, peel/scrap off the skin, cut in 1/2 and scrap out the seeds and ribs and cut off the stem.

Get The Peppers Nice and Charred

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