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Fire Roasted Corn Soup - Old Man Chef
Corn-Soup

Fire Roasted Corn Soup


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Ingredients

  • 1/3 oz. olive oil
  • 2 pounds fresh corn
  • 2½ oz. butter
  • 2 teaspoon garlic, minced
  • 2 oz. red onions, diced
  • 2 oz. carrots diced
  • 2 oz. celery, diced
  • 1/3 teaspoon chipotle pepper powder
  • 1/3 teaspoon ancho pepper powder
  • 1¼ teaspoon ground cumin
  • Dash white pepper
  • 2½ oz. all-purpose flour
  • 1 1/3 quart water
  • 1½ oz. chicken base
  • 1¼ cup half & half, heated
  • 1¼ teaspoon salt
  • 3 oz. fresh tomatoes, diced
  • ¼ cup scallion, chopped
  • 1½ Tablespoon cilantro, chopped

Directions

  • Preheat oven to 425 degrees
  • Toss corn with oil & place on a sheet pan
  • Roast until kernels have browned, approximately 10 minutes, stirring occasionally
  • Heat margarine, sauté garlic for one minute
  • Add onions, carrots, celery, chipotle powder, ancho powder, cumin and white pepper, cook for 2 minutes
  • Add flour to create roux, cook for 5 minutes
  • Stirring constantly with wire whisk, add water and chicken base. Bring to boil, reduce heat and simmer for 20 minutes
  • Add roasted corn, simmer for 15 minutes
  • Add the half & half and simmer 5 more minutes, season with salt
  • Serve with tomatoes, scallion & cilantro as a garnish

Fire Roasted Corn Soup

Course: Main Course
Keyword: corn, soup
Servings: 4 people

Ingredients

  • oz olive oil
  • 2 pounds fresh corn
  • 2 ½ tsp garlic minced
  • 2 oz red onion diced
  • 2 oz carrot diced
  • 2 oz celery diced
  • tsp chipotle pepper powder
  • tsp ancho chili powder
  • 1 ¼ tsp ground cumin
  • dash white pepper
  • 2 ½ oz all-purpose flour
  • 1 ⅓ quart water
  • 1 ½ oz chicken base
  • 1 ¼ cup half & half heated
  • 1 ¼ tsp salt
  • 3 oz fresh tomatoes diced
  • ¼ cup scallion
  • 1 ½ tbsp cilantro chopped

Instructions

  • Preheat oven to 425 degrees
  • Toss corn with oil & place on a sheet pan
  • Roast until kernels have browned, approximately 10 minutes, stirring occasionally
  • Heat margarine, sauté garlic for one minute
  • Add onions, carrots, celery, chipotle powder, ancho powder, cumin and white pepper, cook for 2 minutes
  • Add flour to create roux, cook for 5 minutes
  • Stirring constantly with wire whisk, add water and chicken base. Bring to boil, reduce heat and simmer for 20 minutes
  • Add roasted corn, simmer for 15 minutes
  • Add the half & half and simmer 5 more minutes, season with salt
  • Serve with tomatoes, scallion & cilantro as a garnish

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