Chipotle peppers give this velvety soup a subtle kick of flavor.
Ingredients
SERVINGS: 8 Serving(s)
- 5 ears fresh sweet corn, kernels removed, cobs broken in half (about 3½ cups)
- 3 cups vegetable stock (more if needed)
- 2 Tbsp unsalted butter
- ½ cup finely chopped onion
- ½ cup finely chopped celery
- 1½ pounds Yukon gold potatoes, peeled and coarsely chopped
- 1 tsp chopped canned chipotles in adobo sauce
- 1 tsp salt
- ½ tsp white pepper
- 1 tsp smoked paprika
- 1 cup whole milk
- ½ cup cream
Instructions
In a large pot, place cobs and stock. Simmer for 15 minutes. Turn off heat and let sit for 15 minutes. Discard cobs.
In a clean pot, melt butter. Add onion and celery. Sauté until tender; about 2 minutes. Add corn kernels, potatoes, chipotles, salt, pepper and smoked paprika. Add stock, milk and cream. Add additional stock as needed to cover potatoes. Simmer until potatoes are fork tender; about 20 to 25 minutes. Use an immersion blender to puree soup directly in pot or puree in batches in a food processor or blender. Garnish soup with chopped chives.
Swap out lima beans for shelled edamame for this modern version of this classic vegetable dish.
