Spicy Chipotle Chile Corn Soup
- 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 saute 3 to 4 minutes, or until translucent, stirring occasionally.
- Add garlic, chipotle powder and chipotle in adobo sauce, and saute 1 minute more.
- Add corn kernels, and saute 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 puree 3 minutes.
- Repeat until mixture is completely pureed.
- 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.
olive oil, yellow onion, garlic, chipotle powder, chile, corn, salt, freshly ground black pepper, lowsodium, heavy cream, red bell pepper
Taken from www.vegetariantimes.com/recipe/spicy-chipotle-chile-corn-soup/ (may not work)