Fire Roasted Corn Soup
Servings: 4 people
Ingredients
- ⅓ 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
- ⅓ tsp chipotle pepper powder
- ⅓ 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