Three C Soup Corn Chipotle And Cheese |
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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 4 |
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The combo of roasted corn and chipotle in this soup is over the top...And with a smidge of cheese, come on...Who doesn't like cheese? Ingredients:
10 ears corn in husks |
5 cups water |
4 chipotles, canned in adobo, chopped finely |
salt and to taste |
4 ounces queso fresco, (i've used feta) |
Directions:
1. Roast corn on cookie sheet in a 400 degree F oven for 45 to 60 minutes; the outside of the husks will be dry and brown.
2. Cool the husks, shuck the corn, and cut the kernels from the ears. Puree 3 cups of the corn with 3 cups of the water in a blender. Cook the puree in a pan together with the chipotle chiles and remaining water for 10 to 15 minutes over low heat.
3. Add the reserved whole corn and salt.
4. Pour the soup into bowls and crumble the cheese over the top.
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