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Smoky Roasted Corn Soup With Chipotle Chile From 'The Beekman 1802 Heirloom Vegetable Cookbook'
Ingredients (11)
- 3 ears corn, husked
- 1 poblano pepper, cut into 1/4-inch dice
- 1 small red bell pepper, cut into 1/4-inch dice
- 2 tablespoons olive oil
- 3 cups water
- 2 tablespoons unsalted butter
- 1/2 cup finely chopped red onion
- 2 garlic cloves, thinly sliced
- 1/4 teaspoon chipotle chile powder
- 3/4 teaspoon coarse (kosher) salt
- 1/2 cup heavy cream
Directions
Learn how to make this recipe at Serious Eats