When Tamara first made this soup and was so proud of it, she brought some to work. I really liked it! The smokiness of the chipotles pairs nicely with the corn and cream. Serve this chowder warm.
- 6 ears yellow or white corn
- ½ onion
- 1 teaspoon olive oil
- 2 to 3 dried chipotles
- 1 cup water
- 4 cups heavy cream
- ½ teaspoon freshly ground pepper, preferably white
- ½ teaspoon ground cumin
- ¼ cup grilled corn reserved from above
- 12 tablespoon chopped green bell pepper
- 12 tablespoon chopped red bell pepper
- 12 fresh jalapeno, minced
- 3 tablespoons white wine vinegar
- 1 teaspoon honey
- Salt, if desired
Preheat grill or use broiler. Lightly brush the ears of corn and onion with oil. Place on grill or under broiler and grill until brown flecks appear on each.
Meanwhile, reconstitute chipotles with a splash of vinegar (cider vinegar is best) and water to cover. In a microwave, place chiles in bottom of a 1-quart glass measuring cup, cover, and cook on high for five minutes, or for the stovetop, cover and simmer for 30 minutes. Set aside.
Cut corn off cob, reserving ¼ cup for garnish, and coarsely chop onion. Place one cup water in blender jar, add corn and onion, and process until puréed. Add chipotle chiles and process further. Place mixture in saucepan, add heavy cream, pepper, and cumin and simmer for about 15 minutes. While chowder is simmering, prepare topping by combining reserved grilled corn, green bell pepper, red bell pepper, jalapeño, vinegar, and honey. Taste and add salt, if desired. Ladle soup into individual bowls, top with a spoonful of topping, and serve immediately.
Nutritional information does not include additional salt.