Corn and Chile Soup

3 ears fresh corn on the cob

• ¾ cup ⅜” diced flame roasted chiles l

• 2 T butter

• ½ onion, small dice

• 1 tsp garlic, minced

• ⅔ cup tomato, concasse

• 2 ½ cups stock

• Salt & pepper to taste

• ⅔ cup heavy cream

• Cilantro and red bell pepper to serve (optional)

Comments

The soup tasted delicious, but it wasn’t clear whether it was a chile or corn soup because of the overuse of spices. It tasted more southwestern, still delicious though and I would definitely make it again.

Prep

1. Place ⅔ of the corn kernels in a blender or food processor. Add 1 to 2 tablespoons stock, and grind to a smooth puree.

2. Place butter, onion, garlic, and chiles in a 4-qt saucepot and sweat over low heat, stirring occasionally until soft

3. Add the tomato and cook until almost dry.

4. Add the corn puree, remaining corn kernels, stock, and a little salt. Simmer 15 minutes, until corn is tender and flavors come together.

5. Stir in the heavy cream and remove from the heat. Adjust seasoning

6. Serve topped with cilantro and a brunoise of red bell pepper (optional)