Chipotle Corn Soup

Name: Chipotle Corn Soup
Prep time: 25 min
Total time: 40 min
Yield: 4 servings (5 cups)
Ingredients: 8 ears white or yellow corn, shucked; 2 tablespoons unsalted butter (1/4 stick); 1/2 teaspoon minced chipotles in adobo sauce; 2 teaspoons kosher salt; Freshly ground black pepper; 6 scallions, thinly sliced (white and light green parts only); 1 1/2 cups whole milk; 1 1/2 cups water

Soup Corn Picnic Healthy Vegetarian Bacon Chipotle Chile Lunch Dinner Appetizer Summer Vegetables Easy

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4 servings (5 cups) Easy

Total: 40 mins

35 Ratings

Ingredients (8)

8 ears white or yellow corn, shucked
2 tablespoons unsalted butter (1/4 stick)
1/2 teaspoon minced chipotles in adobo sauce
2 teaspoons kosher salt
Freshly ground black pepper
6 scallions, thinly sliced (white and light green parts only)
1 1/2 cups whole milk
1 1/2 cups water

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Nutritional Information

Calories293
Fat11.57g
Saturated fat6.04g
Trans fat0.25g
Carbs45.03g
Fiber4.99g
Sugar17.95g
Protein10.16g
Cholesterol24.42mg
Sodium966.97mg
Nutritional Analysis per serving (4 servings) Powered by

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There’s no better way to celebrate summer than with this silky, slightly smoky corn soup. Chipotle chiles help balance the sweet corn for a satisfying vegetarian soup you can serve hot or cold. Meat-lovers can add a little crumbled bacon on top.

Game plan: This soup can be frozen for up to 2 weeks in an airtight container. Freeze the reserved 1/2 cup of corn kernels separately. Defrost both the soup and the kernels in the refrigerator. Purée the soup in a blender to emulsify. Rewarm it if desired, then stir in the corn kernels and garnish with scallions.

by Christine Gallary

Tips for Bacon

Tip

How to Cook Bacon

Bacon is most commonly cooked on the stovetop or in the oven. If you’re opting for the former, start with a cold pan with the bacon strips touching, but not overlapping. Set the burner on low and allow the bacon to slowly release its fat. As it begins to cook, use tongs to flip the strips and fry them on their opposite sides. Continue to flip and turn until the bacon is browned evenly. Let the cooked bacon drain by carefully placing them on paper towels or a newspaper.

To cook bacon in the oven, simply line a large baking sheet with aluminum foil and arrange the bacon strips on its surface. If your baking sheet does not have grooved edges, be sure to fold the aluminum corners upwards to catch excess grease. Bake at 400°F for ten to 20 minutes (depending on your texture preference), remove, and place bacon strips on paper towels or a newspaper. The bacon will crisp as it cools.

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Next: How to Store Bacon

Tip

How to Store Bacon

Pre-packaged bacon has an impressive shelf life, but not once it’s opened. While it’s best to freeze uncooked bacon, the slices can be tightly wrapped in aluminum foil and stored in a ziploc bag for up to a week. The same storage technique should also be applied to fresh bacon purchased directly from the butcher.

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Next: How to Freeze Bacon

Tip

How to Freeze Bacon

Bacon actually holds up quite well in the freezer, though its peak flavor quality will only last one to two months. To freeze, you may keep the bacon in its original packaging, but wrap around it with another layer of aluminum foil, plastic wrap, or freezer paper. Just be sure to keep your freezer at a consistent zero degrees for optimal freezing results.

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Instructions

1Remove the corn kernels from the cobs: Place a large container on a damp towel. Fold a paper towel into fourths and place it inside the container. Stand one ear of corn on the paper towel, using the stem as a handle. Using a paring knife, slice downward, letting the kernels fall into the container. Rotate the cob and continue until all the kernels have been removed; discard the cob. Repeat with the remaining corn (you should have about 6 cups of kernels). Discard the paper towel. Set aside 1/2 cup of the kernels.
2Melt the butter in a large saucepan over medium heat until foaming. Add the chipotles, 1/2 teaspoon of the salt, a pinch of black pepper, and about two-thirds of the scallions. (Set aside the remaining scallions to use as a garnish.) Cook, stirring occasionally, until the onions have softened, about 3 minutes.
3Add the corn kernels, remaining 1 1/2 teaspoons salt, milk, and water and stir to combine. Increase the heat to medium high and bring the mixture to a gentle boil. Reduce the heat to low and simmer until the flavors have melded and the corn kernels are crisp yet tender (not mushy), about 15 minutes.
4Set a fine-mesh strainer over a large, heatproof bowl. Using a blender, purée the soup in batches until smooth, removing the small cap (the pour lid) from the blender lid and covering the space with a kitchen towel (this allows steam to escape and prevents the blender lid from popping off). Pour the blended soup through the strainer, pressing on the solids with a rubber spatula; discard the solids.
5Stir in the reserved 1/2 cup corn kernels. Season with salt and pepper as needed. If serving chilled, refrigerate the soup until cold, at least 3 hours. Garnish with the remaining scallions and serve.

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