Roasted Corn Soup with Chorizo-Goat Cheese Quesadil

Name: Roasted Corn Soup with Chorizo-Goat Cheese Quesadilla
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ears corn, roasted; 2 tablespoons unsalted butter; 1 tablespoon olive oil; 1 Spanish onion, finely diced; 1 tablespoons minced garlic; 1 cup dry white wine; 5 cups vegetable stock; 1 cup heavy cream; Fresh chives, finely sliced; 8 ounces chorizo; 6 (8-inch) flour tortillas; 1/2 cup crumbled goat cheese; 1/2 cup grated Monterey Jack cheese; 2 tablespoons finely chopped cilantro; Salt and freshly ground pepper

Servings: persons

6 ears corn, roasted
2 tablespoons unsalted butter
1 tablespoon olive oil
1 Spanish onion, finely diced
1 tablespoons minced garlic
1 cup dry white wine
5 cups vegetable stock
1 cup heavy cream
Fresh chives, finely sliced
8 ounces chorizo
6 (8-inch) flour tortillas
1/2 cup crumbled goat cheese
1/2 cup grated Monterey Jack cheese
2 tablespoons finely chopped cilantro
Salt and freshly ground pepper

1
Scrape the kernels from each ear of corn with a sharp knife.
2
In a large saucepan over medium heat, heat the butter and oil.
3
Add the onion and garlic and cook until soft.
4
Raise the heat to high, add the wine and cook until reduced.
5
Reduce the heat to medium, add the corn and sweat for 5 minutes.
6
Add the stock and bring to a boil.
7
Reduce the heat and simmer, uncovered for 20 minutes.
8
Place the mixture, in batches, into a blender and blend until smooth.
9
Return the mixture to the pan and heat over medium-low heat.
10
Stir in the cream and cook, until hot, about 1 minute.
11
Divide among 8 bowls and garnish with chives.
12
In a skillet over medium-high heat, cook the chorizo for 10 to 12 minutes.
13
Peel and slice thin.
14
Preheat the oven to 450 degrees F. Place 4 tortillas on an ungreased baking sheet.
15
Divide the cheeses, chorizo and cilantro among the 4 tortillas and season with salt and pepper to taste.
16
Stack to make two 2 layered tortillas and top with the remaining 2 tortillas.
17
Bake for 8 to 12 minutes until golden brown and cheese has melted.
18
Slice into sixths and serve along side soup.

1100

kcal

Calories

Fat

149

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 6 ears corn, roasted, 2 tablespoons unsalted butter, 1 tablespoon olive oil, 1 Spanish onion, finely diced, and more.

Yes, Roasted Corn Soup with Chorizo-Goat Cheese Quesadilla falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Corn Soup with Chorizo-Goat Cheese Quesadilla

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions