Chipotle and Corn Soup
Chipotle and corn soup might not sound like a helper, but it truly is one. In the kitchen and out of it, too. Read on to find out how.
He jogs up the field, a zig, a zag, oops a tumble but then he’s up again and in position. The ball streaks toward his outstretched hands as the crowd goes nuts. Yes! He caught it!
A proud parent jumps up and claps.
Not me. I was not the proud parent at the Y’s Itty Bitty Sports Class yesterday. Nope. I was the one sitting in the stands crying.
Why was I crying? My sweetheart of a son did not want to participate in his first sports class. He just wanted to watch. And by “watch” he of course meant wiggle on my lap and treat my appendages like a jungle gym. I was about to give up and head home when his skull crashed into my nose causing my whole brain to catch on fire. It still hurts nearly 24 hours later.
That was the best part of my day. Things have sucked a bit lately. J is going through potty-training and is doing great. But I’m so tired of lugging that potty around everywhere and of constantly needing to be on alert for his crotch pulls hoping to guess when he needs to go.
Then there are the mad dashes to the restroom. Imagine it: Overly tall woman, 22 weeks pregnant, cursing and running with 44 pound toddler cinched under one arm, bag stuffed with wallet, cell phone, water bottle, snack, juice box and two changes of clothes slung over one shoulder AND oversize re-useable grocery bag containing large plastic potty slung over the other.
I know. I know. Just stay home till he’s got it. We stayed home last week. I was a morose mess of frump by Friday. Now that he has the knack a bit I *have* to get out of the house. And, my husband has been out of town this week so not going anywhere means not seeing another adult at all.
On top of all that potty crap, people around me have been unreliable and frustrating lately. I won’t go into details but just realize that if we have plans for anything over the next few weeks, canceling could bring the wrath of a tired hormonal pregnant toddler-mother onto your very own nose.
I doubt that anything can help my current grump but I could really use a comforting bowl of mom’s homemade soup. Without her here though, I will have to go without. It’s too hot to imagine simmering anything for long anyhow. With the hubs gone I’ll probably just settle for quick pasta topped with feta and olives.
But maybe, just maybe, sharing a soup recipe with you might help. If I can’t make it and eat it, I can at least write about it and look at the pictures.
Speaking of soup, if you’re looking for another great corn soup to try, you’ll also want to check out my Spanish corn chowder recipe.
Enjoy this Chipotle and Corn Soup With Crispy Prosciutto
I don't usually think of a hot bowl of soup on a hot summer's day but the spice from the smoked chipotle in this one really works with any forecast. Top it with fresh cilantro and a squeeze of lime and serve it with tortilla chips for a light and simple summer supper.
- 2 tbsp olive oil
- 4 slices proscuitto
- 1 medium sweet onion, diced
- 4 cups corn kernels, fresh or frozen (defrosted)
- 1 chipotle pepper (the kind packed in adobo sauce and sold in a can like this), minced
- 3 cups chicken broth
- 1/2 tsp salt
- 1/2 tsp coarse black pepper
- 1 cup sour cream
- cilantro for garnish (As much as you like. If just for color, use a leaf or two per bowl. If you adore cilantro and want that brightness throughout the soup, go with 1 tbsp chopped per bowl.)
- 1 lime cut into 4-5 wedges
- Warm the olive oil over medimu-high heat in a large pot or a dutch oven. Sizzle in the prosicutto slices and cook, flipping after a minute or two, until crisp. Do not allow the prosicutto to overcook or take on a brown colour as the flavour will become bitter. Remove the prosciutto to a plate to cool and add the onion to the pot. Cook stirring occasionally for 5-6 minutes until some onion bits are starting to take on a touch of caramel.
- Plink in the corn and the chipotle pepper. Cook for 2 minutes while stirring. Add the broth, salt and pepper. Bring up to a simmer over high heat. Reduce heat to low and simmer for 10 minutes.
- Use a measuring cup to remove 1 cup of the corn and broth mixture from the pot. Purée the remaining contents of the pot until smooth using an immersion blender or in batches in a blender (cover the blender with a clean tea towel instead of with the blender lid). Pour it back into the pot and return contents of measuring cup to the pot. Add the sour cream and stir over low heat for a minute or two until the soup is warmed through. Do not allow it to reach a simmer or else the sour cream could separate.
- Ladle the soup into bowls. Crumble some prosciutto over each serving before topping with cilantro. Serve each bowl with a lime wedge meant to be squeezed over the soup for a bit of zingy last minute freshness.
The tortilla chips in the photos were made by zapping a soft flour tortilla in the microwave for 30 seconds to 1 minute, until crisp.