Chipotle Corn Soup

The Germans aren’t huge fans of corn – I think it’s a more a novelty or garnish that makes something ‘American’ to them (see pizza). So corn season can be a fraught, unreliable affair filled with dashed expectations.

But the corn is ok this year, so I get to try things like this! The original is here, but I tweaked and tinkered, so this is my version.

2 T butter
6 green onions, sliced thin (about 1 bunch)
2 cloves garlic
1 1/2 t chipotle pepper in adobo, roughly chopped
1 1/2 t salt
ground black pepper to taste (go easy – chipotle is potent)
1/2 t ground cumin
6 ears corn, shucked and kernels cut off
2 small potatoes, peeled and diced (optional)
3 c chicken broth
1 c whole milk

In a Dutch oven, melt butter over medium heat until foaming and add green onions, garlic and chipotle. Sauté until onions are tender and fragrant. Add salt, pepper, cumin, corn and potatoes (if using) and stir well to coat with butter. Add chicken broth and milk and bring to a low boil, turn down heat and simmer for 15-20 minutes, stirring occasionally.

Remove soup from heat and blend with a stick blender. The original recipe instructs you to then strain soup through a food mill or fine mesh sieve, removing solids and pressing all liquid out of them. We skipped the sieving, which leaves lots of…um, ballast. Consider the quirks of your digestion going forward.

4 thoughts on “Chipotle Corn Soup”

  1. shoreacres

    i have every ingredient for this in the house, including some of this year’s fresh sweet corn that I cut off the cob and froze. There may be some rain coming (cross fingers) so this is a perfect project for a rainy afternoon. Sounds good!

  2. Craig Patik (@craigpatik)

    Thank you for that first paragraph — I finally have an explanation for the awful-looking corn-topped pizza I saw on my last visit to Germany.

  3. Mom

    Sounds good! Try adding white beans to get your legume content. I like the stick blender but hate sieving so except for my red pepper soup, we don’t do that step. We are eating corn 3-5 times a week and freezing some too.

  4. Harvey Morrell

    One major reason that Germans of a particular age doen’t eat corn is that it is considered livestock feed. I run into that aversion all the time when visiting the relatives.

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