Roasted Corn Soup with Chipolte Sauce

Ingredients

• 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

Method

• 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.

Notes

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