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.

Reviews & Comments 4

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    " It was excellent "
    sparow64 ate it and said...
    LOVE it...and the pic, too! lol
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    " It was excellent "
    jimrug1 ate it and said...
    Now your talkin Corrine!! How could anyone not love this soup. High five !! Jim
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  • crabhappychick 10 years ago
    Hmmmmm, gotta try it....quite interesting. Come on corn season!
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    " It was excellent "
    chefmeow ate it and said...
    Woza, this is a fantastic recipe. I love corn and chipotles and feta. Great post. 5 here.
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