Oh, summer corn, how I love you! I think I've mentioned it, but growing up in Illinois, we were just waiting for the corn stands start to open on the sides of various roads. I definitely got spoiled with delicious, fresh corn - there's nothing sadder to me than the boiled or steamed, dingy variations that you find in most restaurants because, well, duh... either it's not in season or it's not regional!
Rejoice in the corn season with this smoky, spicy soup.
Chipotle Corn Soup
- 3/4 c. corn kernels removed from the cob (you can reserve the liquid and cob to add a velvety texture to the soup)
- 1/4 onion, diced
- 1/2 large celery rib, diced
- 1 garlic clove, minced
- 1 T. pureed or minced chipotle in adobo
- 1 c. vegetable stock
- 1 T. diced red bell pepper
- 2 T. chopped cilantro
- drizzle of finishing oil
Heat 1 T. of oil in a pot. Add the onions and celery. Season with salt and let them soften, or "sweat," for 5-6 minutes. Stir in the garlic and chipotle in adobo. Add the corn, its juices, and corn cob, stir to coat, and season with salt and pepper. Add in the stock and let the soup simmer for 20-25 minutes. Remove the corn cob.
Transfer the soup to a blender. Pour it back into the pot through a fine-mesh strainer, using the back of a wooden spatula to get all of the liquid out. Return the soup to the stove and heat through.
Ladle into bowl and garnish with the cilantro, bell pepper, and drizzle of finishing oil.