Foods of The Southwest Indian Nations/Lois Ellen Frank 2002

Spicy Corn Soup
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
6


INGREDIENTS:
4 ears of corn, or 3 cups corn kernels (fresh, frozen, or canned) 1 tablespoon olive oil 1 yellow onion, diced
1 tablespoon garlic, finely chopped (about 5 cloves) 1 tablespoon dried chipotle chile powder 1 teaspoon salt
1/2 teaspoon black pepper 6 cups chicken stock 1 red bell pepper
1-1/2 cups heavy cream



1 Prepare the corn by cutting the kernels from the cob. You should have about 3 cups of kernels from 4 cobs of corn. Save the corn cobs and set aside. The cobs will add additional corn flavor to the soup.
2 In a saucepan over medium-high heat, add the oil, then the onion. Saute for 3 to 4 minutes, stirring occasionally, until the onion is translucent. Add the garlic and chipotle chile powder and saute for 1 more minute. Add the corn kernels and saute for another 3 minutes, stirring constantly.
3 Add the salt, black pepper, and stock and bring to a boil. (If you have cut your corn fresh from the cob, place the reserved cobs into the saucepan at this time.) Once the mixture reaches a boil, decrease the heat and simmer for 30 minutes. Stir occasionally to prevent the corn kernels from burning or sticking to the bottom of the pan.
4 While the soup is simmering, roast the red bell pepper using the open flame method, then peel, seed, and dice it. Place the diced bell pepper into a blender with 1/2 cup of the heavy cream and blend thoroughly for 1 minute. Pour through a fine sieve and discard the contents of the sieve. Pour the red bell pepper sauce into a plastic squirt bottle and set aside.
5 Remove the corn soup mixture from the heat and discard the corn cobs. Place the corn soup mixture in a blender and puree for 3 minutes. Pour the mixture through a sieve and discard the contents of the sieve.
6 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. Pour into bowls, garnish with some of the red pepper sauce, and serve immediately.

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