Creamy Corn and Chipotle Soup with Chimichurri Sauce
Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.
1 large onion
4 garlic cloves
1 Tablespoon of olive oil, grapeseed oil, or basically whatever kind of fat you most prefer
8 large corn on the cob
2 cups heavy cream
3 cups whole milk
3 dried chipotle peppers
10 or so peppercorns
2 bay leaves
salt to taste
lime juice to taste
chimichurri sauce for garnish
chile oil for garnish
Makes: 4-6 servings
First, shuck your corn and cut the kernels from the cob. Next dice your onion into ½ inch pieces, and slice your garlic cloves. Saute these in the olive oil until they take on a golden color. Next add the corn, cream and milk.
Tie the chipotle peppers, peppercorns, cloves, and bay leaves in a square of cheesecloth, or place them in a tea ball, then add them to the pot. Lower your heat and be sure to stir frequently as the cream and milk both love to scald. Also keep an eye out for boiling over, as once the dairy begins to simmer it will foam up and begin to rise unbelievably quickly.
After about 30 minutes of simmering, the corn should be nice and soft, and ready to be pureed. You can use either an immersion blender or stand mixer, but either way be sure to pull out the aromatics first. Once blended, pour/push the soup through a fine-meshed strainer and toss out the chunky residue that is left behind. Taste the resulting sweet, white silkiness and season with salt and lime juice accordingly to your preferences. Garnish with some chimichurri sauce and perhaps a spoonful of chili oil if you like heat, and devour!