Spicy Corn Soup

Recipe courtesy lois ellen frank on

Prepare the corn by cutting the kernels from the cob.

You should have approximately 3 cups of corn kernels from 4 cobs of corn.

Save the corn cobs and set aside.

The cobs will add additional corn flavor to the soup.

In a medium-sized saucepan over medium-high heat , add the olive oil , then the onions.

Saute for 3 to 4 minutes until they are translucent , stirring occasionally.

Add the garlic and chipotle chili powder and saute for 1 more minute.

Add the corn kernels and saute for another 3 minutes , stirring constantly.

Add the salt , black pepper , and chicken stock and bring to a boil.

Once the mixture has boiled , reduce the heat and simmer for 30 minutes.

Stir occasionally to prevent the corn kernels from burning or sticking to the bottom of the pan.

While the corn soup is simmering , roast the red bell pepper.

Char the skin of the pepper until it is black over an open flame or on a grill.

When the skin is blistered and blackened , remove the pepper from the flame a.

corn, olive oil, yellow onion, garlic, dried chipotle powder, salt, ground black pepper, chicken stock, red bell pepper, heavy cream