Roasted Corn Chowder with Chipotle Crema

This Roasted Corn Chowder is my favorite soup ever. The recipe is a little odd in that it calls for turning up the heat, lowering it, and turning it back up. But, the end result is worth every bit of it.I can't get enough of the Chipotle Crema that you drizzle on top but you could also serve it on the side for those that don't like spicy food. Enjoy!

Roasted Corn Chowder with Chipotle Crema**

serves 8

6 ears of corn, roasted and kernels cut off the cob

2 tablespoon unsalted butter

1 medium onion, finely chopped

1 tablespoon minced garlic

2 cups dry white wine

5 cups chicken broth

2 cups heavy cream

1/2 cup sour cream

2 teaspoons pureed canned chipotles in adobo

1 teaspoon fresh lime juice

salt and pepper

1. Over medium heat melt the butter and sweat the onion and garlic for about 5 minutes. Raising the heat to high, add the wine, and reduce until it is about 4 tablespoons, about 12 minutes.

2. Reduce heat to low and add the roasted corn kernels. Sweat about 5 minutes. 

3. Raise the heat back to high, add the chicken stock, and return to a boil. Reduce back to medium and simmer for about 20 minutes. Raise heat to high and add the cream. Bring to a boil. Cook for about 12 minutes, stirring occasionally, until the soup has slightly thickened. 

4. Process about 3/4 of the soup in a blender or food processor until smooth. Return back to pot with the remaining soup and reheat. Season with salt and pepper.

5. For the crema, combine the sour cream, chipotle puree, lime juice, and salt and pepper. 

6. Serve the soup hot with the chipotle puree drizzled on top and on the side in case people want extra.

** Bobby Flay