It’s that time of year again when soup is almost always on our weekly menu. The dreary, drizzly days and the chill in the air make it perfect weather for sitting inside with a warm bowl of soup. This particular recipe seemed the perfect way to bridge the gap between summer and fall. I used good old Indiana sweet corn from the farmers’ market, and this tasted fantastic. The flavor of the corn really played a starring role as it should (it is corn soup after all!), and the heat from the chipotle was a welcome addition. Jen warned in her blog entry that adding more chipotles makes this incredibly spicy, so I heeded her advice and only used one for the half-batch that I made. It was just about right for me – spicy, yes, but not so bad that I needed to down several glasses of water throughout the meal. I mostly added the garnish for photographic purposes, but it ended up adding another dimension of texture that I really enjoyed. The leftovers made for great lunches as well. Enjoy!
Love soup and want more? Try some of these past favorites.
Cauliflower Soup
Pappa al Pomodoro
Brazilian Shrimp Soup
Cream of Mushroom Soup
Pasta e Fagioli