| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

The nutty flavor of roasted corn complements the smoky-sweet taste of chipotle chiles. A crisp green salad and warm tortillas will complete this meal.

Roasted Corn and Chipolte Soup

2 cups fresh or frozen corn kernels, thawed
1 tablespoon vegetable oil
1 tablespoon unsalted butter
1 cup chopped onion
2 cloves garlic, minced
3 cups chicken stock
1 (28-ounce) can crushed tomatoes
2 teaspoons salt
1/2 teaspoon ground white pepper
2 (7-ounce) cans chipotle chiles in adobo sauce

1. Preheat the oven to 400°F.
2. Place corn on a baking sheet in a single layer; roast about 10 minutes, until browned.
3. Heat oil and butter in a large skillet; sauté onion and garlic over medium-high heat until browned. Add broth, tomatoes, salt and pepper; simmer 5 minutes. Add chiles and corn, simmer 5 minutes to heat through.

Makes 6 servings.

||| Save this Recipe on Delicious |||