Spicy Corn Soup
Serves: 5
Carole Volkman
1 January 1970
Based on User reviews:
46
Spice
42
Sweetness
55
Sourness
42
mins
Prep time (avg)
6.1
Difficulty
Ingredients:
1 tbsp
Olive Oil1 tbsp
Garlic (finely chopped)1 tsp
Salt1 tsp
Black Pepper6 cups
Chicken Stock1.5 cups
Heavy CreamDirections:
1
Prepare the corn by cutting the kernels from the cob
2
You should have approximately 3 cups of corn kernels from 4 cobs of corn
3
Save the corn cobs and set aside
4
The cobs will add additional corn flavor to the soup
5
In a medium-sized saucepan over medium-high heat, add the olive oil, then the onions
6
Saute for 3 to 4 minutes until they are translucent, stirring occasionally
7
Add the garlic and chipotle chili powder and saute for 1 more minute
8
Add the corn kernels and saute for another 3 minutes, stirring constantly
9
Add the salt, black pepper, and chicken stock and bring to a boil
10
(If you have cut your corn fresh from the cob, place the reserved cobs into the saucepan at this time)
11
Once the mixture has boiled, reduce the heat and simmer for 30 minutes
12
Stir occasionally to prevent the corn kernels from burning or sticking to the bottom of the pan
13
While the corn soup is simmering, roast the red bell pepper
14
Char the skin of the pepper until it is black over an open flame or on a grill
15
When the skin is blistered and blackened, remove the pepper from the flame and place in a paper or plastic bag and seal
16
Let steam for 15 minutes
17
When the pepper is cool enough to handle, peel, seed, and dice it
18
Place the diced bell pepper into a blender with 1/2 cup of the heavy cream and blend thoroughly for 1 minute
19
Pour through a fine sieve and discard the contents of the sieve
20
Pour the red bell pepper sauce into a plastic squirt bottle and set aside
21
Remove the corn soup mixture from the heat, discard the corn cobs and set aside
22
Place the corn soup mixture in a blender and puree for 3 minutes
23
Pour the mixture through a sieve and discard the contents of the sieve
24
Return the mixture to a saucepan, add the remaining 1 cup of heavy cream, and heat, over medium heat for 15 minutes, stirring occasionally to prevent burning
25
Pour into bowls, garnish with some of the red pepper sauce and serve immediately