[1]
So much of this came from the garden! I love, love, love it when I can do this!
Creamy Corn Soup
- 2 Tbsp cooking oil
- 2 Tbsp butter
- 2/3 cup chopped onion
- 2/3 cup thinly sliced leeks (white and light green parts only)
- 4 cups fresh or thawed frozen corn
- 1 quart chicken or vegetable stock
- 1 chipotle chile in 2 Tbsp adobo sauce
- 1/2 a vanilla bean sliced open and scraped
- 1 pint salsa verde
- 1 cup milk
- kosher or sea salt to taste
- black pepper to taste
- sliced jalapenos, scallions, and sour cream for garnish if desired.
Heat oil and butter over medium heat. Once heated, sauté leeks and onions about 5 minutes.
Add corn and continue cooking about another 5 minutes.
Add stock, chipotle pepper with sauce, and cook another 5 minutes.
Allow soup to cool, then pour it in a blender or food processor, in batches and puree till smooth.
Scrape seeds from vanilla bean and place seeds and pod in soup along with salsa verde. Heat till hot but not boiling.
Add milk and season with salt and pepper to taste. Continue to heat, without boiling, about 10 minutes.
Remove vanilla bean and serve. Top with sliced jalapenos, scallions, and sour cream if desired.
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© 2017, Pamela [2]. All rights reserved.