I love spicy food. I'm not quite sure why - aside from my grandfather and aunt, no one in my family was fond of anything spicier than a bell pepper. Poppy and me though? Bring on the spice. Hot sauce on eggs. Wings. Sriracha. Curry. Mustard. I'm all about food so spicy it makes me sweat.
What I do not like, however, is how god-forsaken hot it has been here. One day last week, the heat index was 114. In weather like that, what exactly, are you supposed to eat? I wanted something refreshing, but not a salad. I mean, I love salad. I eat it every day for lunch. But, woman cannot live on salad alone.
So, I thought, if I can't beat the heat, why not eat it?
I wanted something spicy, but refreshing. We'd already eaten stir-fry, and I can't make a good curry to save my life. I didn't want to have to turn on the oven, nor did I want to have to stand over the stove and stir. Soup. Corn soup. Not traditional corn chowder, heavy on cream, something lighter. Chipotle corn soup.
Oh, it was good. Slightly tart from the lime, but smooth and creamy. And spicy. The kind that almost makes you welcome the heat. Almost.
You will need:
1 onion, chopped
1 Tbsp olive oil
2 cloves garlic, crushed
2 c. fresh or frozen corn
1 1/2 c. creamed corn
juice and zest of 1 lime
1 chipotle pepper in adobo sauce, finely diced
1 tsp vegetable bouillon (I used a chicken flavored vegetable base)
2 c. water
1 tsp adobo seasoning, or to taste
1 Tbsp chopped cilantro
1 c. soy creamer
1 Tbsp. corn starch
Combine the olive oil and onions in a pot, over medium - low heat. Saute until the onions have started to brown, then add the garlic. Cook until fragrant.
Add both types of corn, the lime, pepper, bouillon, adobo seasoning, and water. Bring to a simmer, and cook until the whole kernel corn is cooked through. Whisk the corn starch into the soy creamer. Add the mixture, along with the cilantro, to the pot. Cook for about 5 minutes, or until it has thickened.
