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Chipotle Corn Soup
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    Chipotle Corn Soup

  • 2 lbs frozen corn-thawed
  • 1/2 cup yellow onion, small dice
  • 1 Stalk Celery, small dice
  • 1 TBS Butter
  • 1/2 cup Chipotle Sauce, or to taste *
  • 1 quart heavy cream
  • 1/2 cup white cooking wine
  • salt & pepper to taste
  • 1 tsp. Cumin
  • 1/2 tsp Thyme
  • * Chipotle Sauce, Puree 1 small can Chipotles en Adobo in a blender.

    Spread corn on cookie sheet with butter. Bake at 450 degrees for 20 minutes or until slightly browned.

    Melt butter in stockpot over medium-high heat. Add onion and celery, cook until translucent and starting to brown, about 4 minutes.

    In a blender add onion-celery mixture, Chipotle Sauce and 1 cup roasted corn. Add to cream in stockpot. Cook and reduce mixture until thickening, and then add the wine, salt, pepper and cumin to taste. (If you want it spicy- add more Holy Chipotle Sauce .

    If you want a heavy corn taste, add more baked corn.)

    Enjoy! Katy @ Holy Chipotle

    From:  Sam McGees, Adapted by Pepperfool
    Posted By:  
    Post Date:  

    *BACK TO SOUPS*








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