Roasted Corn Soup with Chipolte Sauce


  • 4 lbs. frozen corn kernels
  • 2 tablespoons butter
  • 1 leek, sliced
  • 1 stocks celery, small dice
  • 1 tablespoon celery seed
  • 4 cups chicken stock, or veg. stock
  • 2 cups half and half
  • 1 1/2 tablespoons chipotle chile canned in adobo, for soup
  • 1/2 lime, juice of
  • 1 tablespoon cumin
  • salt and pepper
  • 2 tablespoons chipotle chile canned in adobo, for sour cream
  • 1 cup sour cream
  • sprinkle ancho chile powder, or chile powder of choice


  • Roast corn on sheet pan until slightly caramelized.
  • Melt butter in stock pot and add leek, celery and celery seed and sweat until soft.
  • Add chicken stock, corn and cook until warm and flavors begin to come together, about 20 minutes.
  • Blend with with hand blender or in small batches in blender and return to pot.
  • Add cream to correct texture (if more than 2 cups of cream is required, addtional milk or chicken stock may be added). Season with lime, cumin and with salt and pepper to taste.
  • Place chipotle chile in blender or food processor to blend. Put through strainer. Mix 1 1/2 tablespoons with soup and about 2 tablespoons with sour cream. Pour into squirt bottle or dollop on top of soup. Sprinkle with chile powder.


  • SERVINGS: 12
  • SOURCE: Apple Charlotte Cooking Co.