1 qt heavy cream
3 12oz cans yellow corn
1 tsp white pepper
1 tsp cumin
1 7.5 oz can
chipotle peppers
1 finely chopped onion
Grill or bake yellow corn in butter on a sheet pan
Blend in blender canned or fresh chipotle
Reduce heavy cream, chipotle, & corn in stock pot
(should be fairly thickened)
Add white pepper, cumin, onions & adjust seasonings to
taste. Serve hot or cold.
I love this soup - when I lived in Taos and Santa Fe between 1995-1998 I would often go there for the soup...I hope the Blue Corn Cafe is still going strong!!
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