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Grilled Corn Chipotle Soup from Blue Corn Cafe

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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.
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  1. UnknownAugust 9, 2017 at 4:52 PM

    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!!

    ReplyDelete

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