Chipotle Corn Tomato Soup

I put together this soup in a very short time for a healthy lunch yesterday. Its as simple as throwing ingredients onto a pot and then blitzing them. But it made for a very filling and healthy lunch. The Chipotle chilies in this soup, render a spicy, smoky flavor and give it a sort of Tex-Mex feel. Now Chipotles are ripe Jalapenos, which are smoked when they turn red. They are available dried and ground into powder as chipotle chile powder, or preserved as is in a tomato vinegar sauce called adobo sauce. The chipotle chilies in adobo are available canned in almost all grocery stores these days, in the mexican section right by the tortillas/salsas etc. If you haven’t tried chipotle, give it a try…

Ingredients:
3 ears of corn/1 1/2 cups frozen corn
2 tbsp olive oil
1 medium onion, diced
1 carrot, diced
1 clove garlic, minced
1 14 oz can stewed tomatoes, chopped
1 14 oz can low sodium chicken broth
2 chipotle chilies in Adobo sauce, minced
1 tsp Adobo sauce
1/4 tsp ground turmeric
1/4 tsp ground paprika
1/4 tsp dried thyme
1/4 tsp dried oregano
1 tbsp tomato paste
1/4 cup whole milk/fat-free half and half
salt and pepper to taste

Method:
Scrape the corn kernels from the ears of the corn by placing the corn cob over a folded kitchen towel and run a knife in a gentle sawing motion. Take care of slippage and hurting your hand. Heat the olive oil in a pan over medium high heat. Add the onions, carrots and garlic with a pinch of salt. Let these veggies sweat and cook in its own juices. Add the corn and saute. Mix in the tomato paste. Add the chicken broth, cook until all the veggies are tender. Now add the chopped stewed tomatoes and the juice it came in. Add the chipotle chilies, adobo sauce, paprika, oregano, thyme and turmeric. Cover and cook for another 5 minutes.

Now you can serve the soup just as it is, but I chose to blitz it using my hand blender. I like a coarse textured soup, but you can puree the soup to have a smooth mouth feel. Once blitzed, add the milk or half and half, and bring the soup to a boil. Add salt and pepper to taste and check for seasoning. Serve hot, topped with more corn if desired.

Verdict: Spicy, tangy and wholesome. Served with a piece of baguette, it was a perfect soup on a rainy day. The paprika and turmeric added great color to the soup and the chipotle peppers added a smoky and spiciness to the soup. If you don’t have chipotle peppers, you may substitute with fresh jalapenos instead, but that would just not taste the same.

Sending this to ‘No Croutons Required: Corn’ this month and to this week’s ‘Soup/Salad and Sammie Sundays’.

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