Spicy Chipotle Chile Corn Soup
This soup combines the sweetness of fresh corn with the spicy, robust flavor of chipotle chileslarge, dried jalapeños that have been smoked. With their smoky-sweet flavor, chipotles are widely used in both Southwestern and Mexican kitchens. Chipotles are available ground into a powder or packed in adobo saucea Mexican sauce made from ground chiles and seasoningsand are available at most Latino markets. Use fresh corn if possible, though frozen corn is a fine substitute. The added cream soothes the chile heat. Special equipment: squirt bottle
- Heat olive oil in saucepan over medium-high heat. Add onions, and sauté 3 to 4 minutes, or until translucent, stirring occasionally. Add garlic, chipotle powder and chipotle in adobo sauce, and sauté 1 minute more. Add corn kernels, and sauté 4 to 5 minutes, stirring constantly to prevent corn kernels from burning or sticking to bottom of pan. Remove from heat, and set aside.
- Combine corn mixture with salt, pepper and vegetable stock in saucepan, and bring to a boil. Place reserved corncobs in pan. Reduce heat to medium-low, and cook 30 minutes, stirring occasionally to prevent corn kernels from sticking to bottom of pan.
- Meanwhile, place bell pepper in blender with 1/2 cup heavy cream, and blend well 1 minute. Pour through fine sieve, and discard contents of sieve. Pour red bell pepper sauce into squirt bottle, and set aside to use for garnish.
- Remove corn soup from heat, discard corncobs and set aside. Place corn soup mixture in blender, and purée 3 minutes. Repeat until mixture is completely puréed. Pour blended mixture through sieve, and discard contents of sieve.
- Return mixture to saucepan. Add remaining cream, and heat over medium-low heat 10 minutes, stirring occasionally to prevent burning. Do not boil because cream may curdle.
- To serve, pour into bowls, and garnish with red pepper sauce.