Guest guest Posted November 25, 2001 Report Share Posted November 25, 2001 * Exported from MasterCook * Chipotle Corn Soup Recipe By : The Vegetarian Slow Cooker by Joanna White, page 60 Serving Size : 4 Preparation Time :0:00 Categories : Soups And Stews Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons butter 3/4 cup chopped onions 1 large red bell pepper -- seeded and diced 1 1/2 teaspoons minced garlic 14 1/2 ounces diced tomatoes with juice 29 1/2 ounces cream-style corn 2 cups water 1/2 chopped canned chipotle chiles -- up to 1 1/2 16 ounces frozen or fresh corn 1 cup cream 1 tablespoon chopped fresh cilantro -- up to 2 1 teaspoon dried oregano salt and pepper to taste -- optional chopped fresh cilantro for garnish -- optional Servings: 4-6 Chipotle chiles are usually canned in a tomato sauce and found in the Mexican or specialty food sections of supermarkets. Be aware that a little goes a long way. Start by adding the minimum amount and add more, if desired, just before serving. In a skillet on medium-high heat, melt butter and sauté onions and bell peppers for about 5 minutes, until soft. Add garlic and cook for 1 minute. Transfer vegetables to the slow cooker. Add tomatoes and creamed corn. In a blender, purée water and 1/2 tablespoons of the chipotle chiles until well mixed. Stir chipotle mixture into slow cooker. Cover and cook on low heat for 5 to 4 hours, or on high heat for 1 to 2 hours. About 15 to 50 minutes before serving, stir in corn, cream, cilantro and oregano. Taste and add salt, pepper and additional seasonings if desired. If you like it really hot, add more chipotle chiles. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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