chipotle corn soup

this is a favorite recipe from a little place in Santa Fe called the Blue Corn Cafe.  Years ago I went to Santa Fe with my parents for a little getaway from school.  It was spring time and boy it was cold.  It was raining solidly and sort of mixed with snow.  We stopped for lunch at the Blue Corn where I ordered a bowl of this soup.  It is super spicy and comforting.  We made a pot today with only the air conditioning to keep us cool.

1/2 cup red onion – diced
3 chipotles in adobo (freeze the rest of the can)
2 cups water
4 cups heavy cream
6 ears of corn

husk the corn and lightly rub with oil and salt – broil turning frequently until some of the kernals black and pop.  About 15-20 minutes.  Once cool cut the kernals from the cob.
Add onion, adobo and water to stockpot.  Puree using immersion blender.  Add 3/4 corn and blend.  Add cream and balance of corn.  Heat to boiling and then reduce heat and simmer for 20-30 minutes to reduce and thicken soup.  We shallow fry flour tortilla chips and toss in cinnamon sugar to round out the meal.

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