MEXICAN CORN CHOWDER

You won’t find a lot of soup recipes on here. I don’t love soup enough to eat it when it’s hot outside and as you know, I live where it’s always hot outside. Whenever I go back to Canada in winter though, I am reminded of the comfort of the warmth of a good soup and I feel sad that I can’t appreciate that where I am. I know nobody feels sorry for me living in sunny skies and palm trees all the time. But you have to admit, no matter where you live, there’s always something you miss from somewhere else. And that’s okay. It helps us appreciate other places.

I love corn. One thing I have a hard time with is watching all the food bloggers at the end of summer say how much corn on the cob they have and what are they to do with it???? I can make it through the rhubarb posts (not a big fan), the strawberry posts (a little harder) but once corn arrives in Canada and the USA, so does my jealous rage that I can’t have it. They do sell corn on the cob here but it isn’t even close to what I grew up with and I’ve never grown to like it. I really miss that peaches and cream corn on the cob soaked in butter and salt that got all stuck in my teeth that we would eat for a month straight every year. Ah the memories that flooded back just writing that sentence.

I always have a bag of frozen corn in the freezer. My husband isn’t a big fan but if I had my way, I would add it to so many more things. Besides the taste, I love that it gives food that bright burst of colour. Most veggies are red or green which already brightens up a picture or you plate but that burst of yellow just makes it all the more better.

This soup can be made in less than 30 minutes but it won’t hurt if you leave it to simmer for awhile or even overnight in the fridge. You know things always taste better the next day. The small amount of chipotle gives it a little burst of smokiness and spice to the soft corn taste. You can even half the amount of chipotle. I put too much in the first time and it was too overpowering so you can adjust that to your liking.

If you are using corn on the cob, after you cut off the kernels, add the cobs themselves right to the pot and simmer mixture with those cobs. It will add a depth of flavour to the soup. Don’t forget to remove them before you puree.

And if you try it in summer with all that fresh corn on the cob you have, I know it’ll be even better. Maybe just don’t show me all the gorgeous corn, please and thanks.

INGREDIENTS

• 2 TAB butter
• 1 cup chopped onions
• 3 garlic cloves, minced
• 2 1/2 cups frozen corn kernels
• 3 cups vegetable or chicken stock
• 1 tsp finely chopped chipotle in adobo
• pinch of smoked paprika
• 2 TAB cilantro leaves
• 1 lime, zested
• bacon bits to garnish (optional)
• chopped cilantro or parsley to garnish (optional)

DIRECTIONS:

In a medium size pot, melt butter. Add onion and garlic and cook on medium heat until onion is softened, about 5 minutes. Add corn kernels and sauté until golden brown, about 5 minutes for frozen, less for fresh or canned. Add stock, chipotle, and paprika. Simmer, stirring mixture occasionally until corn is tender, about 10 minutes. Turn off heat. Remove about half a cup of mixture to separate dish and reserve. With emulsion blender or regular blender, puree mixture until smooth. Add 2 TAB coriander leaves and lime zest and puree a little more. (If mixture is too spicy for you, add the juice from the lime). Add the reserved mixture back into the soup.

Serve hot, and topped with bacon and cilantro if you desire.

Serves 2.

**Note: If you have corn on the cob, cut the kernels off but add the cobs into the soup when it’s simmering. It’ll give it a beautiful depth of flavour!