Chipotle Corn Soup
Chile-infused olive oil is available at specialty oil stores like Oro di’Oliva and The Oilerie.
Makes 8 servings
5 ears fresh sweet corn, kernels removed, cobs broken in half (about 3 ½ cups)
3 cups vegetable stock (more if needed)
2 tablespoons unsalted butter
½ cup finely chopped onion
½ cup finely chopped celery
1 ½ pounds of potatoes, peeled and coarsely chopped 1 teaspoon chopped canned chipotles in adobo sauce
1 teaspoon salt
½ teaspoon white pepper
1 teaspoon smoked paprika
1 cup whole milk
½ cup whipping cream
Garnish:
2 tablespoons chopped fresh chives
Chile-infused olive oil
In a large pot, place cobs and stock. Bring to a simmer. Simmer 15 minutes. Turn off heat. Discard cobs.
In a clean pot, melt butter. Add onion and celery. Sauté until tender, about 2 minutes. Add corn kernels, potatoes, chipotles, salt, pepper and smoked paprika. Add stock, milk and cream. Add additional stock as needed to cover potatoes.
Simmer until potatoes are fork-tender, about 20 to 25 minutes. Use an immersion blender to puree soup directly in pot, or puree in batches in a food processor or blender.
Garnish soup with chives and a drizzle of chile-infused olive oil.