One of the recent food magazines had a recipe for corn soup with a swirl of adobo sauce. I was convinced I was going to make that dish tonight, but I couldn't find the magazine I'd read the recipe in and couldn't remember all the ingredients or any of the proportions. Thus does "recipe" become "inspiration".
What attracted me to the original recipe was the combination of sweet corn with milk and spicy chipotle chiles in adobo sauce.
Chipotles are smoked jalapenos. They can be found dried, but they are best purchased canned in a spicy vinegary adobo sauce. Chipotles tast to me like the physical incarnation of smoldering. The fire from the pepper itself is somewhat smothered by the deep smoky flavor. For this recipe you won't need much, so buy a small can.
Serves four. Beware the heat. It can creep up on you all unexpected-like. Have a beer or a glass of milk nearby.
Chipotle Corn Chowder
4 cups frozen corn kernels
1/2 white onion, diced (or 1/4 of a BIG white onion)
2 small shallots, diced
3 tablespoons olive oil
1 tablespoon butter
thumb0sized piece of ginger, diced finely
1 teaspoon salt or to taste
1/2 teaspoon black pepper or to taste
1/2 teaspoon red pepper or to taste
4-6 fresh sage leaves, minced
2 diced chipotle peppers in adobo sauce
4 teaspoons adobo sauce from can of chipotles in adobo
3 cups skim milk
Heat oil and butter in a soup stock pot until butter foams. Add onions and shallots and salt. Sautee until onions are tender and just starting to go translucent. You don't want color on the onions.
Add ginger, corn, and milk and stir well. Heat through until all in the pot is hot. Don't let milk boil.
Add chopped chipotles and sage and stir. Add black and red pepper (if using). Stir and taste. Adjust seasonings if necessary.
Blend soup in a food processor or with an immersion blender and serve with a one teaspoon swirl of adobo sauce from the chipotle chile can on top of each bowl. Serves 4.