Three C soup Corn Chipotle and Cheese
From wynnebaer 15 years ago
- 90 minutes to make
- Serves 4
The combo of roasted corn and chipotle in this soup is over the top...And with a smidge of cheese, come on...Who doesn't like cheese?
Ingredients
- 10 ears corn in husks shopping list
- 5 cups water shopping list
- 4 chipotles, canned in adobo, chopped finely shopping list
- salt and to taste shopping list
- 4 ounces queso fresco, (I've used feta) shopping list
How to make it
- Roast corn on cookie sheet in a 400 degree F oven for 45 to 60 minutes; the outside of the husks will be dry and brown.
- Cool the husks, shuck the corn, and cut the kernels from the ears. Puree 3 cups of the corn with 3 cups of the water in a blender. Cook the puree in a pan together with the chipotle chiles and remaining water for 10 to 15 minutes over low heat.
- Add the reserved whole corn and salt.
- Pour the soup into bowls and crumble the cheese over the top.
The Rating
Reviewed by 5 people-
Woza, this is a fantastic recipe. I love corn and chipotles and feta. Great post. 5 here.
chefmeow
in Garland loved it
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Now your talkin Corrine!! How could anyone not love this soup. High five !! Jim
jimrug1
in Peoria loved it
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LOVE it...and the pic, too! lol
sparow64
in Sweetwater loved it
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