- 12
Ingredients
- 6 ears corn, roasted (about 5 cups)
- 2 Tbsp unsalted butter
- 1 medium onion, finely dices
- 1 Tbsp minced garlic
- 2 cups dry white wine
- 5 cups chicken stock
- 2 cups heavy cream
- ½ smoked chili cream (recipe follows)
- Smoked Chile Cream
- ½ cup sour cream
- 2 tsp pureed canned chipotles
- 1 tsp fresh lime juice
- Salt and freshly ground pepper
Preparation
Step 1
To roast corn: Preheat the oven to 350° F. Prepare corn for roasting by removing all the silk and all but one layer of husk; dip each ear in water to moisten. Arrange the corn, husks covering kernels, on a baking sheet and roast for 45 minutes. Serve the ears whole or scrape the roasted kernels from the ears with a knife. One ear of corn will yield about one-half cup of kernels.
Scrape the kernels from each ear of corn with a sharp knife, breaking them into single kernels, and set aside. In a large saucepan over medium heat, melt the butter and sweat the onion and garlic for 3 to 5 minutes. Add the wine, raise the heat to high, and let the wine reduce 10 to 15 minutes, to about 4 Tbsp Reduce the heat to low, add the roasted corn kernels, and sweat for 5 minutes. Raise the heat to high, add the stock, and bring to a boil. Reduce the heat to medium and simmer, uncovered, for 20 minutes. Raise the heat to high again, add the cream, bring to a boil. Cook, stirring occasionally, for 10 to 15 minutes, or until the soup has slightly thickened. In a food processor, puree three-fourths of the soup, return it to the saucepan, and season to taste.
Smoked Chili Cream:
Combine, mix well, refrigerate covered.
Garnish each bowl of Roasted Corn Soup with Smoked Chili Cream.