Creamy Chipotle-Spiced Corn Soup Recipe
Let's Get Cooking: Chipotle Corn Soup for the Win
Summer is all about relaxing, and there's no better way to wind down than with this silkily smoky Chipotle Corn Soup. This bad boy's got a kick, thanks to the chipotle chiles that lend a perfect flavor balance to the sweet corn. And the best part? It's a vegetarian dream that can be served either hot or cold. Fancy a little meaty touch? Chuck in some crumbled bacon on top, mate.
Game plan: This soup is a freezer champ, lasting up to two weeks in an airtight container. Freeze the reserved ½ cup of corn kernels separately. Defrost the lot in the fridge before pureeing the soup in a blender to get that creamy consistency. Rewarm if desired, then stir in the corn kernels and scallions for a final touch.
- Yield: 4 servings (5 cups)
- Difficulty: Easy Peasy
- Total: 40 mins
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
Instructions:
- Get the corn off the cobs: Pop a large container onto a damp towel. Fold a paper towel into fourths and stick it inside the container. Stand an ear of corn on the paper towel with the stem acting as a handle. Using a paring knife, slice downward letting the kernels fall into the container. Rotate the cob and continue until the kernels are gone; discard the cob. Repeat with the remaining corn (you should have around 6 cups of kernels). Reserve ½ cup of the kernels for later.
- Melt the butter in a large saucepan over medium heat until it's bubbling like crazy. Toss in the chipotles, half a teaspoon of the salt, a pinch of black pepper, and most of the scallions (save the rest for garnishing). Cook, stirring occasionally, until the onions have softened, about 3 minutes.
- Add the corn kernels, the remaining salt, milk, and water, and stir until combined. Crank up the heat to medium-high and let it boil gently. Reduce the heat to low and simmer until the flavors have melded, and the corn kernels are crisp yet tender (not mushy), around 15 minutes.
- Set a fine-mesh strainer over a large, heatproof bowl. Use a blender to puree the soup in batches until it's as smooth as a baby's bottom. Remove the small cap from the blender lid and cover the space with a kitchen towel (steam escape is important to prevent the lid from popping off). Pour the blended soup through the strainer, pressing on the solids with a rubber spatula; discard the solids.
- Stir in the reserved ½ cup corn kernels. Season with salt and pepper as needed. If serving chilled, refrigerate the soup until it's cold, at least 3 hours. Garnish with the remaining scallions and serve.
Fun Fact:Chipotle chiles are simply jalapeño peppers that have been smoked and dried. They add an authentic smoky flavor to many Latin American dishes.
- For an enhanced nutritional profile, consider pairing the Chipotle Corn Soup with recipes that focus on leafy greens and protein sources, ensuring a balanced meal.
- The silky texture of the Chipotle Corn Soup, combined with the nutty flavor from the reserved corn kernels, makes it a standout dish that can be enjoyed for up to weeks in an airtight container.
- Following the instructions for cooking the Chipotle Corn Soup carefully will result in a creamy consistency that is reminiscent of a baby food texture, appealing to both adults and children alike.
