Photography in the Beekman 1802 Heirloom Vegetable Cookbook
A delicious soup for when summer nights start cooling down
Ingredients (yields 4 servings)
3 ears corn, husked
1 poblano pepper, cut into ¼-inch dice
1 small red bell pepper, cut into ¼-inch dice
2 T. olive oil
3 cups water
2 T. unsalted butter
½ cup finely chopped red onion
2 garlic cloves, thinly sliced
¼ t. chipotle chile powder
¾ t. coarse (kosher) salt
½ cup heavy cream
- Prep Time: 30m
- Cook Time: 20m
- Total Time: 50m
Preheat the oven to 375 degrees.
Using a chef’s knife, scrape the corn kernels off the cobs onto a rimmed baking sheet; reserve the cobs. Add the poblano and bell pepper to the baking sheet, drizzle with the oil, and roast for 25 minutes, tossing the vegetables once or twice, until the corn is lightly browned.
Meanwhile, cut the cobs into thirds crosswise and place in a medium saucepan with the water. Bring to a boil over high heat, reduce to a simmer, cover, and cook for 20 minutes, or until the liquid is flavorful. Strain the corn broth into a bowl.
In a large saucepan, heat the butter over medium heat. Add the onion and garlic and cook for 7 minutes, stirring occasionally, until the onion is tender. Add the roasted corn and pepper mixture, the corn broth, chipotle powder, and salt and simmer for 5 minutes for the flavors to blend. Add the cream and gently heat. Serve hot.