Roasted corn and chilpotle soup

By • January 25, 2015 0 Comments

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Serves 4

  • 1 bag frozen corn (750 g)
  • 1 large russet potatoes, dice
  • 1 large onion, slice
  • 3 tablespoons olive oil
  • 4-5 cloves of roasted garlic
  • 1 teaspoon chilpotle sauce
  • 4 cups vegetable stock or just water
  • salt and white pepper
  1. Put the frozen corn on the baking sheet, spread evenly and roast for 30 minutes on 350 F, until the corn turns a golden .
  2. Heat the oil in a large saucepan add onion, cook 5-10 min, you wont some color.
  3. Add potatoes, roasted garlic, chilpotle, salt and pepper.
  4. Add stock or water.
  5. Cook for 30 min.
  6. Transfer the soup to a blender and puree until smooth, thin with water if necessary.
  7. If is spice serve with yogurt.

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