Roasted Corn and Spicy Chipotle Soup Recipe

Ingredients:

• 5 ears white or yellow corn, husked, kernels removed (See Cook’s Tips)
• 3 red bell peppers, cores and stems removed, quartered
• 1 yellow onion, peeled and quartered
• 6 cloves garlic, peeled
• 1 (7 ounce) can chipotle peppers in adobo sauce
• 1/4 cup extra virgin olive oil
• 1 quart vegetable stock
• Lime juice, to taste
• Kosher salt, to taste
• Pepper, to taste
• OPTIONAL:
• Cotija cheese crumbles
• Chopped cilantro

Directions:

1. Preheat oven to 425°F.
2. Place corn kernels, red peppers, onion, garlic, and chipotles (including juice) on large, rimmed sheet pan. Drizzle with olive oil. Toss and spread evenly. Roast 45 to 50 minutes until fragrant and onion is well-browned on edges.
3. Transfer roasted ingredients to a blender. Add enough stock to cover. Be careful not to fill blender more than 3/4 full. If necessary, work in batches.
4. Blend until smooth. Add remaining stock and blend. For an extra silky soup, pass through a fine mesh strainer. Keep it rustic by not straining. Season with lime juice, salt, and pepper, to taste.
5. Transfer soup to a pot. Bring to a simmer. Serve hot with a sprinkle of cotija and cilantro in each bowl.
6. Cook's Tips:
7. To remove corn kernels: Lay out a clean dish towel. Stand corn up and hold by stem, resting tip on towel. Run knife down sides of ears to cut kernels off without cutting into cobs. The towel will help keep kernels from rolling away and can be lifted to easily gather corn and transfer to sheet pan.
8. Vary the heat: Reserve some of the chipotle peppers before blending. Add additional chipotles, one at a time, until desired spice level is achieved.