Smoky Roasted Corn Soup With Chipotle Chile From 'T

Name: Smoky Roasted Corn Soup With Chipotle Chile From 'The Beekman 1802 Heirloom Vegetable Cookbook'
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 ears corn, husked; 1 poblano pepper, cut into 1/4-inch dice; 1 small red bell pepper, cut into 1/4-inch dice; 2 tablespoons olive oil; 3 cups water; 2 tablespoons unsalted butter; 1/2 cup finely chopped red onion; 2 garlic cloves, thinly sliced; 1/4 teaspoon chipotle chile powder; 3/4 teaspoon coarse (kosher) salt; 1/2 cup heavy cream

Servings: persons

3 ears corn, husked
1 poblano pepper, cut into 1/4-inch dice
1 small red bell pepper, cut into 1/4-inch dice
2 tablespoons olive oil
3 cups water
2 tablespoons unsalted butter
1/2 cup finely chopped red onion
2 garlic cloves, thinly sliced
1/4 teaspoon chipotle chile powder
3/4 teaspoon coarse (kosher) salt
1/2 cup heavy cream

1
Preheat the oven to 375u00b0F.
2
Using a chef's knife, scrape the corn kernels off the cobs onto a rimmed baking sheet; reserve the cobs. Add the poblano and bell pepper to the baking sheet, drizzle with the oil, and roast for 25 minutes, tossing the vegetables once or twice, until the corn is lightly browned.
3
Meanwhile, cut the cobs into thirds crosswise and place in a medium saucepan with the water. Bring to a boil over high heat, reduce to a simmer, cover, and cook for 20 minutes, or until the liquid is flavorful. Strain the corn broth into a bowl.
4
In a large saucepan, heat the butter over medium heat. Add the onion and garlic and cook for 7 minutes, stirring occasionally, until the onion is tender. Add the roasted corn and pepper mixture, the corn broth, chipotle powder, and salt and simmer for 5 minutes for the flavors to blend. Add the cream and gently heat. Serve hot.

376

kcal

Calories

Fat

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.
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 11 ingredients. The key ingredients include: 3 ears corn, husked, 1 poblano pepper, cut into 1/4-inch dice, 1 small red bell pepper, cut into 1/4-inch dice, 2 tablespoons olive oil, and more.

Yes, Smoky Roasted Corn Soup With Chipotle Chile From 'The Beekman 1802 Heirloom Vegetable Cookbook' 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!

Smoky Roasted Corn Soup With Chipotle Chile From 'The Beekman 1802 Heirloom Vegetable Cookbook'

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions