Autumn makes me think of soup on the stove. My favorites are Roasted Tomato and Roasted Red Pepper. A creature of habit, I make those several times a season. In the process of checking out several new blogs I found a corn soup that had chipotle chilies in it. I just couldn’t get past the 4 cups of half and half so I researched other recipes and put this one together. This one utilizes more broth and less half and half. While I am sure it is less creamy I hope you find it a lighter alternative.
Spicy Corn Soup
inspired by Use Real Butter and Food Network.com
6 medium ears of sweet corn, grilled and cut off the cob?1 chipolte pepper, seeded & chopped
1 clove garlic, minced?1 large yellow onion, minced?4 cups low sodium chicken broth?1 1/2 cups half and half
Salt and pepper to taste?cumin, to taste
relish?by Use Real Butter
reserved grilled corn?1 tbsp red bell pepper, diced?1/8 tsp jalapeno pepper, minced?1 tbsp honey?3 tbsps white vinegar?salt to taste
Divide the corn in half.
Saute the onion and garlic until softened. Combine half the corn with the onion, garlic, chilis, spices, and half of the broth in a food processor and pulse until it forms a coarse paste. Add more broth as needed. Leave it a little chunky or process until smooth depending on what you like. Empty the contents into a saucepan and stir in the half and half. Heat to a boil and reduce to a simmer. Let it simmer for 15-20 minutes. If you want the fullest flavor, reduce the volume of the soup by half.
Mix the relish ingredients together in a bowl and cover for at least an hour. Serve the soup with the relish.