We are in the height of corn season here in the northeast. Unfortunately, despite our recent heat wave, the summer crops are not going to last much longer. So we must make the most of them in the time that we have left. Today I made a delicious Chipotle Corn Soup. This is the first soup I’ve made for the blog and I have to say I’m quite proud of it. It was SO flavorful. The sweetness of the corn is balanced out by a kick of spice from the Tomato Chipotle Butter by Epicurean Butter.
When I was a teenager I worker on a farm picking produce. It’s extremely hard work. It’s early hours, rain or shine, in the heat, with the bugs, with the dirt and in my case with the horrible allergies. I admire farmers because they go through all of this and still LOVE their jobs, Which is one of the many reasons that I try to buy locally when available.
Chipotle Corn Soup
- 6 Ears Corn
- 32 Oz Vegetable Stock
- 1/2 Tsp Paprika
- 1/2 Cup Heavy Cream
- 2 Tbsp Tomato Chipotle Butter by Epicurean Butter
- 1 Tbsp Roasted Red Pepper Flakes
- 1 Tbsp Parsley
- Shuck corn and cut kernels off from the cob. Place kernels in a small bowl and season with paprika, salt and pepper.
- In a large pot, bring the vegetable stock to boil. Add corn cobs and let simmer for 25 minutes.
- Remove cobs from stock and add the kernels. Let simmer for 25 minutes.
- Pour soup mixture into a blender and puree until smooth. Put back into the pot on the stove and bring to a simmer.
- Add the butter, red pepper flakes, parsley and cream. Stir until combined and serve. Enjoy!