ROASTED CORN AND GREEN CHILI SOUP
Categories Soup/Stew Milk/Cream Dairy Vegetable Corn Summer Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 450°F. Keeping husks on corn, place corn on heavy rimmed baking sheet. Roast until corn is fragrant and husks brown, about 30 minutes. Let cool. Remove husks from corn. Cut off corn kernels and set aside.
- Char chili over gas flame or in broiler until blackened on all sides. Enclose in paper bag and let stand 10 minutes. Peel, seed and quarter chili.
- Combine 3 1/2 cups water, broth and potato in large pot. Cover partially and simmer over medium heat until potato is tender, about 20 minutes. Using slotted spoon, transfer potato to processor; reserve cooking liquid. Add corn, chili and chopped cilantro to processor. Puree until mixture is as smooth as possible, gradually adding most of reserved cooking liquid through feed tube. Strain corn puree through sieve into large saucepan, pressing on solids. Mix in remaining cooking liquid and cream. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Bring soup to simmer. Season to taste with salt and pepper. Ladle soup into bowls. Garnish with cilantro sprigs and then serve immediately.
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Big Zette the Great
[email protected]I highly recommend this soup.
Humayun Gujjar
[email protected]This soup is a must-try for any corn lover.
Gaming MUNNA
[email protected]My family loved this soup.
Christopher Mayo
[email protected]This is the best corn soup I've ever had.
IT'S HANA
[email protected]I will definitely be making this soup again.
Owen Wamburu
[email protected]This soup is amazing!
sk chaki
[email protected]Yum!
EDOARDO DI PIRRO
[email protected]5 stars!
Samantha Gittens
[email protected]I would definitely recommend this soup to anyone who loves corn and green chilies.
Shanthi Kamalan
[email protected]This soup is also great for meal prep. Just make a big batch on the weekend and then reheat it throughout the week for an easy and healthy lunch or dinner.
Fil Mal
[email protected]This soup is a great way to use up leftover chicken or turkey. Just shred the meat and add it to the soup.
Skylar Amico
[email protected]This soup is so easy to make, even a beginner cook can handle it. Just roast the corn, blend it with the other ingredients, and simmer until heated through.
M Wakeel
[email protected]I'm always looking for new and exciting soup recipes, and this one definitely fits the bill. The roasted corn and green chilies give it a unique flavor that I've never tasted before.
DJ Cruzy 255
[email protected]This soup is a great way to get your kids to eat their vegetables. My kids love the sweet corn and the green chilies add just the right amount of spice.
Iqra Queen
[email protected]I love how versatile this soup is. You can add different vegetables, meats, or cheeses to change up the flavor.
Najma Sarif
[email protected]This soup is perfect for a cold winter day. It's hearty and filling, and the spices give it a nice kick.
Shoaib Kashif
[email protected]I'm not a big fan of corn soup, but this recipe changed my mind. The roasted corn and green chilies give it a really nice flavor.
Mohammad Ali Qatar
[email protected]This soup is so easy to make and it's packed with flavor. I love the combination of roasted corn and green chilies.
Nate Dignan
[email protected]I made this soup for a party and it was a huge hit! Everyone loved the unique flavor and the soup was gone in no time.
Payal Patel
[email protected]This soup is a delicious and easy way to use up leftover corn on the cob. The roasted corn adds a smoky flavor that pairs perfectly with the green chilies and spices.