Wednesday, March 23, 2016

Corn Soup #2

Here's another favorite Corn Soup. I love Corn Soup, Corn Chowder and any Corn Casserole or Gratin.
This one is served with a very tasty Texan Sour Cream and Chipotle Pepper Garnish.

Here's what you'll need:
1 Large Soup Pot, Stock Pot or Dutch Oven.

4 TBS Butter
1 Large Onion, chopped
3 Garlic Cloves, minced
1 tsp Cumin
1/4 tsp Chile Powder
Salt and Pepper to taste
5 C Frozen Corn, thawed.
4 C Vegetarian Chicken Broth
2 TBS Lime Juice
3/4 C Sour Cream, divided.
3 TBS Chopped Chipotle Peppers in Adobo Sauce

In the Stock Pot on Medium Heat:
Butter, heat until melted.

Chile Powder
Cook, stirring often for 10 minutes.

Stir to combine well.
Bring to a boil.
Reduce Heat and Simmer for 5 minutes.

In Batches, Transfer to a Blender to Purée. Transfer to a Mixing Bowl after each batch.
Whisk in:
Lime Juice
1/4 C Sour Cream

In a small bowl:
Remaining Sour Cream
Chipotle Peppers
Whisk well.
Garnish Individual Servings.

Peace in the Kitchen!

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