Whats on your plate?!

So today I made a DIVINE soup for dinner. Stephen and I are trying to cut out meat in our diet to make room for veggies and better than meat, proteins.

TOdays recipe was SOSO good! Stephen served his mission in Texas right near the Mexican border. He love spicy food but I have a tough time with it. I made this recipe super spicy by accident but I am not complaining! I may go a little less on the chipotle next time but overall i'm not mad.

Chipotle Corn Soup Recipe

By Christine Gallary

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INGREDIENTS

• 8 ears white or yellow corn, shucked
• 2 tablespoons unsalted butter (1/4 stick)
• 1/2 teaspoon minced chipotles in adobo sauce
• 2 teaspoons kosher salt
• Freshly ground black pepper
• 6 scallions, thinly sliced (white and light green parts only)
• 1 1/2 cups whole milk
• 1 1/2 cups water

INSTRUCTIONS

1. Remove the corn kernels from the cobs: Place a large container on a damp towel. Fold a paper towel into fourths and place it inside the container. Stand one ear of corn on the paper towel, using the stem as a handle. Using a paring knife, slice downward, letting the kernels fall into the container.Rotate the cob and continue until all the kernels have been removed; discard the cob. Repeat with the remaining corn (you should have about 6 cups of kernels). Discard the paper towel. Set aside 1/2 cup of the kernels.

We skipped this step and used frozen corn. Just as good but a lot easier!

1. Melt the butter in a large saucepan over medium heat until foaming. Add the chipotles, 1/2 teaspoon of the salt, a pinch of black pepper, and about two-thirds of the scallions. (Set aside the remaining scallions to use as a garnish.) Cook, stirring occasionally, until the onions have softened, about 3 minutes.

I used way more chipotles then they recommended. I would suggest using one or two tsp. but dont go overboard because it gets a little crazy!

1. Add the corn kernels, remaining 1 1/2 teaspoons salt, milk, and water and stir to combine. Increase the heat to medium high and bring the mixture to a gentle boil. Reduce the heat to low and simmer until the flavors have melded and the corn kernels are crisp yet tender (not mushy), about 15 minutes.
2. Set a fine-mesh strainer over a large, heatproof bowl. Using a blender, purée the soup in batches until smooth, removing the small cap from the blender lid (the pour lid) and covering the space with a kitchen towel (this allows steam from the hot soup to escape and prevents the blender lid from popping off). Pour the blended soup through the strainer, pressing on the solids with a rubber spatula; discard the solids.

We didn't strain and I kind of liked the texture. It was very hearty and reminded me of fall!

1. Stir in the reserved 1/2 cup corn kernels. Season with salt and pepper as needed. If serving chilled, refrigerate the soup until cold, at least 3 hours. Garnish with the remaining scallions and serve.

I hope someone will make this because I'm serious when I say SO GOOD! and so easy too! My favorite things. Good luck!