Chipotle Corn Soup Recipe
My favorite season is Summer, and it’s not just because of the lack of clothes women end up wearing. It’s the weather, time with friends, and best of all the food. Queue this delicious Chipotle Corn Coup Recipe, courtesy of Chow.com.
What you’ll need! (ingredients)
• 8 ears white or yellow corn, shucked
• 2 tablespoons unsalted butter (1/4 stick)
• 1/2 teaspoon minced chipotles in adobo sauce
• 2 teaspoons kosher salt
• Freshly ground black pepper
• 6 scallions, thinly sliced (white and light green parts only)
• 1 1/2 cups whole milk
• 1 1/2 cups water
Let’s do this. (instructions)
1. Remove corn kernels from the cobs: Place a large container on a damp towel. Fold a paper towel into fourths and place it inside the container. Stand one ear of corn on the paper towel, using the stem as a handle. Using a paring knife, slice downward, letting the kernels fall into the container.
Rotate the cob and continue until all the kernels have been removed; discard the cob. Repeat with remaining corn (you should have about 6 cups of kernels). Discard the paper towel. Set aside 1/2 cup of the kernels.
2. Melt butter in a large saucepan over medium heat until foaming. Add chipotles, 1/2 teaspoon of the salt, a pinch of black pepper, and about two-thirds of the scallions. (Set aside the remaining scallions for garnish.) Cook, stirring occasionally, until onions have softened, about 3 minutes.
3. Add corn kernels, remaining 1 1/2 teaspoons salt, milk, and water and stir to combine. Increase heat to medium high and bring mixture to a gentle boil. Reduce heat to low and simmer until flavors meld and corn is crisp and tender (not mushy), about 15 minutes.
4. Set a fine-mesh strainer over a large, heatproof bowl. Using a blender, purée the soup in batches until smooth, removing the small cap from the blender lid (the pour lid) and covering the space with a kitchen towel (this allows steam from the hot soup to escape and prevents the blender lid from popping off). Pour the blended soup through the strainer, pressing on the solids with a rubber spatula; discard the solids.
5. Stir in the reserved 1/2 cup corn kernels. Season with salt and pepper as needed. If serving chilled, refrigerate the soup until cold, at least 3 hours. Garnish with remaining scallions and serve.
If you try out this recipe yourself please share your experiences making it. Would love to see photos and what you thought about this delicious dish. Post them over on the JoesDaily Facebook page.
Please note JoesDaily does not own this recipe. As stated above it was taken from Chow.com