Gorgeous summer gardens filled with aromatic basil, juicy tomatoes, delicious cilantro and fresh sweet ears of corn ready to grill or do so many other culinary experiments with. Summertime is wonderful to experiment with these great vegetables from your garden in your every day meals. I truly love soups. Especially when I can make it from something from my own backyard. This weeks dish is chipotle corn soup which can be enjoyed hot or cold. I hope you enjoy this spicy soup and try it during one of your summer cook outs! Try cooking your corn in a variety of ways. Whether its grilled, boiled or made into a soup, this
8 ears of corn cut off the cob
1 teaspoon chipotle pepper in adobo sauce
1 1/2 cup cream
1 1/2 cup water
3 garlic cloves minced
2 Tbl unsalted butter
1/2 cup chopped scallions
2 Tbl salt
1 tsp pepper
In a saucepan, melt the butter at medium heat until it foams. Add the chipotle pepper in adobo sauce , scallions, garlic and stir for three minutes. Add the cream, water and corn and bring to a boil. Simmer for 20 minutes. Place mixture in a food processor until smooth. Serve and enjoy with many different toppings. You can even try cheddar and bacon with this delicious mixture!
Serves 4.
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