Grilled corn and Chipotle Soup

Community Recipe from


  • 6 ear(s) Corn
  • 2-3 Chipotle Peppers
  • 1/4 cup(s) red onions Diced
  • 2 cup(s) Water
  • 4 cup(s) heavy cream
  • 1 dash(es) White pepper
  • 1 dash(es) ground cumin


  1. Grille corn. Remove the corn to a cutting board and scrape off all the kernels with a sharp knife.

  2. Divide the corn in half, then divide one of these halves in half (you will use third for garnish).

  3. In a blender or food processor, combine half of the corn with the onions, chiles, spices and about half the water. Pulse briefly until a coarse paste is achieved; add more of the water as needed to blend, but try not to over blend as you want a few chunks left.

  4. In a large saucepan combine all the ingredients except the grilled corn set aside for garnish and bring to a boil. Reduce heat and simmer 15-20 minutes. The soup needs to cook down about half to thicken and reach it's richest flavor and thick texture.

  5. Relish:

  6. Combine the reserved grilled corn with 1 tbsp diced green bell pepper, 1 tbsp diced red pepper, 1/8 tsp minced fresh jalapeño pepper, 3 tbsp white wine vinegar and 1 tsp honey. Sprinkle with a little salt. Allow to rest at least an hour before serving.
October 2013

This recipe is a personal recipe added by Sandykaye and has not been tested or endorsed by MyRecipes.

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