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My hope is to inspire you to be fearless in the kitchen, to try new things, to take the time to make things the homemade way and most importantly, to have fun doing it!

Grilled Corn and Chipotle Soup Cooking View


It’s that time of year again when soup is almost always on our weekly menu.  The dreary, drizzly days and the chill in the air make it perfect weather for sitting inside with a warm bowl of soup.  This particular recipe seemed the perfect way to bridge the gap between summer and fall.  I used good old Indiana sweet corn from the farmers’ market, and this tasted fantastic.  The flavor of the corn really played a starring role as it should (it is corn soup after all!), and the heat from the chipotle was a welcome addition.  Jen warned in her blog entry that adding more chipotles makes this incredibly spicy, so I heeded her advice and only used one for the half-batch that I made.  It was just about right for me – spicy, yes, but not so bad that I needed to down several glasses of water throughout the meal.  I mostly added the garnish for photographic purposes, but it ended up adding another dimension of texture that I really enjoyed.  The leftovers made for great lunches as well.  Enjoy!

Love soup and want more?  Try some of these past favorites.
Cauliflower Soup
Pappa al Pomodoro
Brazilian Shrimp Soup
Cream of Mushroom Soup
Pasta e Fagioli

Grilled Corn and Chipotle Soup
Yield: about 4 servings

Ingredients

For the soup:
6 medium ears sweet corn
Olive oil
Kosher salt
2 chipotle peppers
1 large red onion, minced
Freshly ground pepper, to taste
Cumin, to taste
2 cups low-sodium chicken broth
2 cups heavy cream
2 cups half-and-half

For the relish:
Reserved grilled corn
¼ cup red bell pepper, seeded and diced small
1 small jalapeño pepper, seeded and minced
1 tbsp. honey
1-2 tbsp. white vinegar
Salt, to taste

Cooking View

Directions

  • Shuck the corn.  Rub the cobs lightly with oil and season with salt.  Place on a heated grill or grill pan and cook, turning occasionally, until some but not all kernels blacken and pop and the cobs are nicely browned.  Remove from the heat and cut the kernels off the cobs with a sharp knife.  Transfer half of the corn to a bowl and set aside for a later use.

  • Add the other half of the corn to the bowl of a food processor along with the chipotle, red onion, spices and half of the chicken broth.  Pulse until the mixture forms a coarse paste.  You can leave the soup on the chunkier side if you prefer.  Add more broth as needed.  Transfer the mixture to a large saucepan or stockpot, and stir in the cream and half-and-half.  Heat over medium-high heat and bring to a boil.  Reduce the heat to a simmer and let simmer for at least 15-20 minutes.  For fullest flavor, simmer and reduce the volume of soup by half.

  • To make the relish, add all the remaining relish ingredients to the bowl with the reserved corn.  Mix well, cover, and refrigerate until ready to serve.

Source

  • http://blessusolord.blogspot.com/ Barbara

    Did you grill your own chipotle peppers or buy them canned?

  • Annie

    Hi Barbara,
    The recipe actually doesn’t call for grilled chipotle peppers, just grilled corn. I suppose the title might be confusing but if you read through the methods it makes sense. I just used the canned peppers.
    :) Annie

  • http://www.tobiascooks.com Tobias Cooks!

    Hi Annie,

    what exactly are these chipotle peppers? I live and cook in Greece and wonder if I can get them here. What else could I use to add some spice?

    best regards
    Tobias

  • Sarah

    We really love corn soup at our house and I’m tagging this recipe to try soon! Your garnishes look so pretty. :) I’m also looking forward to checking out some of the other soup recipes you listed – this definitely is soup weather!

  • Annie

    Hello Tobias,
    These chipotle peppers are canned peppers that I find in the Mexican part of the ethnic aisle at my grocery store. I’m not sure if they are sold in your area, but here is a link to some on Amazon just so you can see what the cans look like. They are great for adding a smoky spiciness to foods. I bet you could try roasting some other peppers such as jalapeno, habanero, etc. and adding those instead. It will be a different taste, but I think it would still be delicious.
    :) Annie

  • http://howsweet.wordpress.com/ Jessica

    This soup looks divine! :)

  • http://tideandthyme.com Laura

    This looks and sounds divine!

  • Michelle

    That soup looks amazing! My husband is from TX and I think he would LOVE it!! Think I could put it in the slow cooker?

  • Annie

    Hi Michelle,
    I really can’t advise regarding a crockpot/slow cooker, as I have never used one. You could certainly try it but I have no idea how it would turn out. Good luck!
    :) Annie

  • http://www.joyofcooking.wordpress.com Emily

    I love corn soup! This looks really good. The garnish looks great.

  • http://www.retete-slabit.net Retete de slabit

    Great recipe, love the picture too. Congratz’

  • http://allthingssunny.blogspot.com Sunny

    Oh, this looks so heavenly!

  • http://kelseysappleaday.blogspot.com/ Kelsey

    Yummy! This sounds like a wonderful, hearty, and warming soup. M and I will just love it!

  • http://www.erinlaceydesigns.com Erin

    This may be a silly question, but I don’t have a grill or a grill pan. How would I mimic that step without those? Also, can I use frozen corn?

  • Annie

    I’m not sure how else to get grill effect if you don’t have a grill pan or grill. I suppose you could saute the corn though the flavor won’t be quite the same.