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1
Prepare the corn by cutting the kernels from the cob.
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2
You should have approximately 3 cups of corn kernels from 4 cobs of corn.
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3
Save the corn cobs and set aside.
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4
The cobs will add additional corn flavor to the soup.
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5
In a medium-sized saucepan over medium-high heat, add the olive oil, then the onions.
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6
Saute for 3 to 4 minutes until they are translucent, stirring occasionally.
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7
Add the garlic and chipotle chili powder and saute for 1 more minute.
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8
Add the corn kernels and saute for another 3 minutes, stirring constantly.
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9
Add the salt, black pepper, and chicken stock and bring to a boil.
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10
(If you have cut your corn fresh from the cob, place the reserved cobs into the saucepan at this time).
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11
Once the mixture has boiled, reduce the heat and simmer for 30 minutes.
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12
Stir occasionally to prevent the corn kernels from burning or sticking to the bottom of the pan.
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13
While the corn soup is simmering, roast the red bell pepper.
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14
Char the skin of the pepper until it is black over an open flame or on a grill.
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15
When the skin is blistered and blackened, remove the pepper from the flame and place in a paper or plastic bag and seal.
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16
Let steam for 15 minutes.
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17
When the pepper is cool enough to handle, peel, seed, and dice it.
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18
Place the diced bell pepper into a blender with 1/2 cup of the heavy cream and blend thoroughly for 1 minute.
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19
Pour through a fine sieve and discard the contents of the sieve.
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20
Pour the red bell pepper sauce into a plastic squirt bottle and set aside.
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21
Remove the corn soup mixture from the heat, discard the corn cobs and set aside.
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22
Place the corn soup mixture in a blender and puree for 3 minutes.
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23
Pour the mixture through a sieve and discard the contents of the sieve.
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24
Return the mixture to a saucepan, add the remaining 1 cup of heavy cream, and heat, over medium heat for 15 minutes, stirring occasionally to prevent burning.
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25
Pour into bowls, garnish with some of the red pepper sauce and serve immediately.
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26
*Note:Jalapenos that have been dried and then smoked are referred to as chipotles.
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27
Dried chipotle chiles can be ground into a powder and used for seasonings.
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28
This medium-size, thick fleshed chile is smoky and sweet and has a subtle, deep, rounded heat.
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29
In Santa Fe, local farmers sell fresh ground chipotle chili powder, but it is also available by mail order from the Source Guide in my cookbook; Foods of the Southwest Indian Nations.
