Escondido, CA

Chipotle Corn Soup



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



will surely be a hit with your family and friends!

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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