Or rather “grilled” corn and chilpotle soup. PLEASE see the original recipe on use real butter (which is one of my favorite food porn sites) as mine came out quite different than what it was probably supposed to. This would be a make again, with modifications. Though I’m not sure what kind of modifications. Probably mostly not me eating the entire thing myself.
Also, this is a great reminder to me that fall is coming, which means Thanksgiving is coming, which means cream of corn time again. I need to start experimenting with my recipe again. I want that recipe to be perfect for Thanksgiving this year!
Grilled Corn and Chilpotle Soup
from use real butter who got it from
from Blue Corn Cafe and Brewery in Santa Fe
6 medium ears of sweet corn
2-3 chilpotle peppers in adobo sauce (use 2 or 1 if you’re skittish)
1 large red onion, minced
2 cups water (I’d definitely make it with chicken broth next time)
4 c whipping cream (I used 2 c half and half and 2 of whipping cream)
white pepper, to taste (oh, I forgot this, might have helped)
cumin, to taste (and this too)
1 avocado, peeled and sliced
relish (I’m unclear of why this is considered relish)
reserved grilled corn
1 tbsp plus red bell pepper, diced
1/8 tsp jalapeno pepper, minced (I misread this as an 1/8th of a jalapeno, it worked fine)
1 T honey
3 T white vinegar
salt to taste
1. Shuck the corn and rub with oil and salt.
2. Place the corn on a large cookie sheet and broil on high, turning every few minutes, until nice and roasted (this ISN’T how I did it, but is how I would do it next time).
3. When nicely browned, remove and cut the kernels off the cob with a sharp knife.
4. Divide the corn in half.
5. Combine half the corn with the onions, chilis, spices, and half of the water or broth in a food processor (or blender) and pulse until it forms a coarse paste. Add more water (broth) as needed. Leave it a little chunky if that is your desire (next time I’ll make it almost smooth, with the relish it’s chunky enough).
6. Empty the contents into a saucepan and stir in the cream and half and half.
7. Heat to a boil and reduce to a simmer.
8. Let it simmer for 15-20 minutes. I’d suggest letting it go longer to concentrate the flavor down a bit.
9. Mix the relish ingredients together in a bowl and cover for at least an hour.
10. Serve the soup with the relish and avocado.