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…
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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
- 2 Tbs. olive oil
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 1 tsp. dried chipotle powder
- 1 tsp. chipotle in adobo sauce or 1 chipotle chile
- 4 ears corn, kernels scraped from cob, or 3 cups fresh or frozen corn kernels
- 1 tsp. salt
- 1/2 tsp. freshly ground black pepper
- 6 cups low-sodium vegetable stock, preferably homemade
- 1 1/2 cups heavy cream
- 1 red bell pepper, roasted, peeled, seeded and diced
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.
- Calories 360
- Carbohydrate Content 30 g
- Cholesterol Content 80 mg
- Fat Content 28 g
- Fiber Content 3 g
- Protein Content 4 g
- Saturated Fat Content 14 g
- Sodium Content 690 mg
- Sugar Content 6 g