Smoky Roasted Corn Soup With Chipotle Chile From 'The Beekman 1802 Heirloom Vegetable Cookbook'

Serves: 4 Save

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

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Directions

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