Corn Soup with Chipotle
Ingredients
4 ear corns, kernels scraped from the cob plus corn cobs
1 tablespoon olive oil
1 yellow onion, diced
1 garlic clove, finely chopped
1 tablespoon of chipotle sauce, more if you want it spicy.
6 cups chicken stock
1 1/2 cups heavy cream
salt & pepper to taste
Directions
1. Cut the corn kernels from the cobs and save the corn cobs. The cobs will be used to add additional flavor to the soup.
2. In a medium-sized saucepan over medium-high heat, add the olive oil. Saute the onions for 3 to 4 minutes until they are translucent. Next, add the garlic and chipotle sauce and saute for another minute. Finally, add the corn kernels and saute for another 3 minutes, stirring constantly.
3. Add the salt, black pepper, corn cobs and chicken stock to the mixture and bring to a boil then reduce the heat and boil for 30 minutes. Stir occasionally to prevent the corn kernels from sticking to the bottom of the pan.
4. Place the corn mixture in a blender, minus the corn cobs, and puree. Add the heavy cream; for a smoother soup pour the mixture through a sieve.