The Shop
Recipes
Food
Drinks52
Home52
Community
Watch
Listen
SEARCH
Recipes
Appetizer
Soup
Corn
Roasted corn and chipotle soup
by:
anka
January 25, 2015
0
0 Ratings
View
0
Reviews
0
1
Review
View Full Recipe to Save
Serves
4
Ingredients
1
bag frozen corn (750 g)
1
large russet potatoes, diced
1
large onion, sliced
3
tablespoons
olive oil
4-5
cloves of roasted garlic
1
teaspoon
chipotle sauce
4
cups
vegetable stock or just water
salt and white pepper
Directions
Put the frozen corn on the baking sheet, spread evenly and roast for 30 minutes on 350 F, until the corn turns golden.
Heat the oil in a large saucepan add onion, cook 5-10 min, you want some colour.
Add potatoes, roasted garlic, chipotle, salt and pepper.
Add stock or water.
Cook for 30 min.
Transfer the soup to a blender and puree until smooth, thin with water if necessary.
If to spice serve with yogurt.
Tags:
Soup
Vegetable
Corn
Appetizer
See Reviews
See what other Food52ers are saying.
Review
More Great Recipes
Garlic Butter Roasted Corn with Feta and Peppers
Creamy Roasted Garlic & Potato Soup
Roasted Tomato and Carrot Soup
Smoky, Spicy Roasted Corn Soup
Popular on Food52
The Genius Secret Ingredient Your Sautéed Mushrooms Are Missing
What Your Coffee Says About You, Explained
We Planned 5 Nights of Dinner & Dessert (So You Don’t Have To)
Continue After Advertisement
0 Reviews
Write a Review
Back to top
See what other Food52ers are saying.