It snowed this morning. It didn't stick, but after a weekend with some drizzle up in Portland, OR and then returning home to cold wetness here too...well, I have been in the mood for soup. I started digging through my cookbooks, and couldn't find the perfect recipe. I wanted something simple, not too creamy, and with a little bite. I made up a corn soup that's reminiscent of a chowder, throwing in a bit of chipotle powder, and then decided it needed something more. Out came the Tillamook Vintage White Extra-Sharp Cheddar, which turned out to be a perfect match.
Chipotle Corn Soup
1 tbsp butter
1 cup chopped onion
2 garlic cloves, minced
8 cups frozen corn (four 10 oz pkgs)
4 cups lowfat milk
1/8 tsp ground chipotle, plus more to taste (Penzey's is a good source)
1 tsp salt
1/2 cup grated extra sharp white cheddar cheese
white pepper, to taste
cilantro, for garnish
Saute the onion in melted butter until translucent, adding the garlic as it's about done, stirring for 30 seconds. Transfer to a blender. Add 4 cups corn and 2 cups milk; puree. Strain through a sieve into a soup pot and discard solids.
Add remaining 4 cups whole corn kernels and 2 cups milk to the soup pot. Stir to combine over medium heat until hot, being careful not to boil. Stir in cheese. Season with salt, chipotle, and white pepper. Garnish with fresh cilantro and more chipotle powder, if desired, and serve.
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