Sept. 19, 2008
Sept. 18, 2008
I know there are a lot of creamy corn soup recipes floating around on the web these days, but this soup, start to finish, takes about 6 minutes to prepare (and tastes like it was slowly cooked all day!). It's so good. I make it any time I have nothing else in the house or I want something sweet, warm and creamy for dinner. This soup also happens to be my best friend Jim's favorite soup.
Sweet and velvety, this soup takes the cake, err corn. Plain yellow corn and a drop or two of liquid smoke may be substituted for the roasted corn.
1 pound roasted frozen corn
1 tsp chipotle powder
¼ cup plant-based milk
Cook corn as directed on packaging. Transfer 1/2 of corn to a blender. Add chipotle and non-dairy milk. Blend until smooth and creamy, adding more non-dairy milk as necessary to achieve the desired consistency. Taste test, adding more chipotle if desired plus salt and pepper if needed. Mix in leftover corn and warm thorougly before serving.
Sept. 17, 2008