I’m generally a strictly hot-soup-belongs-in-the-wintertime sort of person (although chilled soups, such as peach and strawberry and cucumber are planted firmly in my mind’s summer, but one could say that’s more dessert than meal) (will I ever create parentheticals shorter than the main content? unlikely).
Now that we’ve moved past those important-to-no one tangents, SOUP! This soup. It is divine. As in, it is maybe my very favorite soup I’ve ever, EVER had. And Dan’s too, because he loves anything smoky. It is just so flavorful and rich-without-being-heavy and satisfying. And with fresh, sweet summer corn? I could eat it for the rest of the season. And I just may.
1 large onion, chopped
2 garlic cloves, minced
2 large carrots, diced
1 T chipotle peppers in adobo sauce, minced (or more if you like more kick)
3 potatoes, washed and diced
2 cups water
3 ears sweet corn, kernels removed (save the empty cobs to put back in the pot)
1/3 cup all-purpose flour
3 1/2 cups milk (I used whole)
1 T fresh oregano, chopped
Salt and freshly ground black pepper, to taste
Shredded cheddar cheese-optional, for serving
over medium heat. Add onion and garlic and cook until translucent, about 2-3 minutes. Add
carrot, chipotle pepper, and potatoes and stir. Add water and empty cobs of corn and cook until
vegetables are tender, about 10 minutes.2. In a medium bowl, whisk together the flour and milk. Pour mixture
into the pot. Stir. Add in the corn kernels, oregano, salt, and
pepper. Let the soup simmer for 20-30 minutes, until thickened and flavors have melded.
3. Remove empty cobs of corn and ladle the soup into bowls. Garnish with cheddar cheese, if desired.