Fresh Corn and Chile Soup

Name: Fresh Corn and Chile Soup
Yield: Makes 3 Quarts (12 First-Course Servings or 6-8 Main-Course Servings)
Ingredients: 9 tomatoes, chopped; 18 assorted mild dried chiles such as guajillo, mulatto, ancho, chilhuacle negro, and pasilla, in any combination, soaked in hot water for 30 minutes to soften, seeded, stemmed, and chopped; 1 onion, chopped; Pepper; 6 cloves garlic, sliced; 1½ cups heavy cream; 1½ quarts chicken broth; 2 chipotle chiles, soaked in warm water for 30 minutes to soften if dried or rinsed if canned, or 2 jalapeno chiles, seeded and chopped; 2 tablespoons chopped fresh cilantro; 3 tablespoons fresh lime juice; Sour cream and lime wedges for serving; Salt; 3 cups corn kernels from about 4 ears of corn

Preparation info

Makes
3 Quarts

Difficulty
Easy

Appears in

Cooking

By James Peterson

Published 2007

About

Essentially a corn soup with dried and fresh chiles, this combination is magnificent If you want to turn this soup into a meal, cook a chicken, cut it into quarters, and serve a quarter in each soup plate with the soup ladled around it Make sure there is plenty of lime. The tang is important to balance the richness and heat of the soup.

Ingredients

6 cloves garlic, sliced
1 onion, chopped
9 tomatoes, chopped

Starter
Main course
Soup
Gluten-free
Spicy

Method

In a pot, combine the garlic, onion, tomatoes, corn, broth, chipotle chiles, and assorted chiles, bring to a gentle simmer, and simmer for 30 minutes, or until everything has softened.

Puree the soup with a blender (see precautions) and then strain it into a clean pot. Add the cream, cilantro, and lime juice and bring to a simmer. Season with salt and