It’s corn season! Knee high by the fourth of July, right? Let’s get after it with this chipotle corn soup.

I think I’ve eaten more corn this summer than ever before. Not kidding. I think it’s because it’s been exceptionally perfect this year, and also because I seem to be getting a pair of ears every week in my vegetable delivery box. Either way, I’m embracing the season.

My favorite way to cook it is roasted. Mostly because it’s a hands-off affair and I don’t need to watch water boil or a grill fire. Season, wrap in foil, and toaster oven it up. It’s dressed salads and filled omelets and been the perfect side dish. I’m eyeing an ice cream recipe (you know it), but first, next up, soup.

If you’re like Mom, you can eat soup all year ’round, no matter the mercury reading. I’m not really that way, but with all this corn, I thought I’d give it a go with this one.

It’s not the time to be indoors, so we’re keeping it simple and keeping it quick, getting us outside sooner rather than later. It’s one of those chop, sauté, boil, puree deals that is done in just over an hour. I’m roasting the corn, but if you like yours grilled, then you do you.

Chipotle gives us heat, potatoes gift us heft, limes give it oomph and a bit of cream and cheese gives us just a hint of indulgence. Serve it with some avocado, cheese and a bit of tortilla chips for crunch if you so desire. And really, who doesn’t always desire tortilla chips?

I thought so.

Chipotle Corn Soup

August 1, 2018

Servings: 4

Total: 1 hr 20 min

Print This

Chipotle Corn Soup is an easy, spicy way to really show off summer's favorite veggie, with some kicks and some creamy to please everyone.

By: Chrissy

Ingredients

2 TB unsalted butter, divided
3 ears of corn
1 medium onion, diced (1 cup)
1 TB chipotle chili powder
1 tsp salt
1 tsp black pepper
4 small yellow potatoes, diced (about 1/2 cup)
4 cups chicken stock
1/4 cup heavy cream
1 lime, juiced
avocado, to serve
parsley or cilantro, to serve
sharp white cheddar cheese, to serve
tortilla chips, to serve

Directions

Step 1 Preheat the oven to 400F.
Step 2
Step 3 Place the 3 ears of corn on a sheet of foil. Top with 1 TB butter, a sprinkle of salt and pepper. Wrap the foil tightly and bake for 45 minutes. Once cooked and slightly cool, remove the corn from the cob.
Step 4 When the corn has about 15 minutes left to roast, to a medium saucepan, add the remaining 1 TB butter and onion. Sauté until tender and translucent. Add the salt, pepper and chipotle chili powder. Add the potatoes and stock and bring to a boil. Let simmer about 15 minutes until the potatoes are soft and cooked through. Add the corn, and let cook for an additional 10 minutes.
Step 5 Using an immersion or regular blender, puree the soup until smooth. Add in the cream (more, if necessary, to achieve desired consistency- this is meant to be thick) and lime juice and give it a good stir. Add more seasonings as necessary.
Step 6 Serve with avocado, cheese, parsley or tortilla chips as desired.