Chilpotle Grilled Corn Chowder
My husband loved this soup he use to eat in Santa Fe, NM at a favorite restaurant Blue Corn Cafe and Brewery. We found the recipe on userealbutter.com and adapted it from Grilled Corn and Chilpotle Soup recipe. I made a few changed to fit our taste not many. Also, I love soup in the winter making it hard to find fresh corn on the cob so this needed to be changed to frozen corn.
We love this soup and make it frequently.
Chilpotle Grilled Corn Chowder
2 cups of chicken broth
1 large red onion, chopped
4 cups of heavy whipping cream ( you can use other less fating milk products but just skip the soup if that is how you cook)
pepper
3/4 teaspoon cumin
toasted tortilla stripes ( you can make your own from corn tortillas or buy them in the crouton area)
Fresh cilantro, chopped
1 avocado, sliced
Take frozen corn and put about 2 tablespoons of olive oil, pepper and salt to taste about 1/2 teaspoon together in bowl. Stir until corn is completely coated. Place on a cook sheet in a thin layer. Place in oven at 450 degrees. Cook for 20 mins. Stir half way through. Then stir again at end. Place oven on broil and broil corn until it starts to blacken. Stir every minute until golden and blacken kernels. Remove from oven. If using fresh corn. Husk the corn, rub with olive oil and sprinkle with pepper and salt. Heat grill. When kernels begin to blacken and pop it is ready. You will need to turn frequently. Cut corn corn from cob. Combine in a bowl all but 1 cup of corn in bowl with onions, chilpotle peppers, cumin and 1 cup of chicken broth. Mix and place in food processor on pulse. You want it to be chunky. Add remaining chicken broth to mixture. Put mixture in a kettle and add the 4 cups of heavy cream. Heat to a boil and reduce to simmer. Let it simmer for 15-20 minutes. The longer you allow it the simmer the better the flavor.
While the soup is simmering make your relish topping.
Relish
1 cup grilled corn
1/4 cup red bell pepper, minced
1 jalapeno pepper, minced
1/2 Tablespoon honey
3 Tablespoons white vinegar
salt and pepper to taste
Serve the soup topped with tortilla strips, avocado, relish and cilantro.
We love this soup and make it frequently.
Chilpotle Grilled Corn Chowder
Soup
3 - 4 cups of frozen sweet corn, defrosted or 6 medium ears of sweet corn
3-4 chilpotle peppers ( you can use the number you like, the less you use the less heat, wimp)2 cups of chicken broth
1 large red onion, chopped
4 cups of heavy whipping cream ( you can use other less fating milk products but just skip the soup if that is how you cook)
pepper
3/4 teaspoon cumin
toasted tortilla stripes ( you can make your own from corn tortillas or buy them in the crouton area)
Fresh cilantro, chopped
1 avocado, sliced
Take frozen corn and put about 2 tablespoons of olive oil, pepper and salt to taste about 1/2 teaspoon together in bowl. Stir until corn is completely coated. Place on a cook sheet in a thin layer. Place in oven at 450 degrees. Cook for 20 mins. Stir half way through. Then stir again at end. Place oven on broil and broil corn until it starts to blacken. Stir every minute until golden and blacken kernels. Remove from oven. If using fresh corn. Husk the corn, rub with olive oil and sprinkle with pepper and salt. Heat grill. When kernels begin to blacken and pop it is ready. You will need to turn frequently. Cut corn corn from cob. Combine in a bowl all but 1 cup of corn in bowl with onions, chilpotle peppers, cumin and 1 cup of chicken broth. Mix and place in food processor on pulse. You want it to be chunky. Add remaining chicken broth to mixture. Put mixture in a kettle and add the 4 cups of heavy cream. Heat to a boil and reduce to simmer. Let it simmer for 15-20 minutes. The longer you allow it the simmer the better the flavor.
While the soup is simmering make your relish topping.
Relish
1 cup grilled corn
1/4 cup red bell pepper, minced
1 jalapeno pepper, minced
1/2 Tablespoon honey
3 Tablespoons white vinegar
salt and pepper to taste
Serve the soup topped with tortilla strips, avocado, relish and cilantro.
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