Pioneer CO-OP

Grilled Corn Soup With Southwestern Cream


Co-op Gold Featured Item:  Co-op GOLD SOUR CREAM

Prep time:      1 Hour
Cook time:     15 minutes



* 4 ears Corn on the Cob
* 2 cans (11 oz) Kernel Corn
* 1 package of frozen Kernel Corn (thawed)
* 3 cups Chicken Stock
* 1/2 cup chopped Carrots
* 1/2 cup chopped Celery
* 1/2 cup diced Onions
* 2 cloves Garlic, roasted
* 1 Serrano Chile Pepper, seeded
* 1 1/2 Ancho Peppers, cut in half
* 4 1/2 Tablespoons Milk
* 3 Tablespoons Co-op Gold Sour Cream


- 2 corn tortillas, cut in wedges
- vegetable oil for frying
- sea salt for sprinkling
- ground ancho chile pepper


Open cans of corn, drain well and dry with paper towels. If using frozen, thaw and dry with paper towels.
Over medium-high heat, toast corn kernels until lightly charred.
Place chicken stock, carrots, celery, onion, garlic and serrano chile in a saucepan. Bring to a boil, then let simmer over medium-low heat for 5 minutes.
Add the charred kernels to the stock and let simmer 10minutes.
Pour all ingredients into a blender until pureed, leaving a few pieces so it is a bit chunky.
Pour back into saucepan. Add the ancho cream.
Garnish with fried corn tortillas and serve.



Place the ancho pepper in a preheated 400F oven for 45 seconds.
Remove and place in a mixing bowl. Add warm water to cover and let stand 10 minutes until softened.
Remove from water and place in blender with milk.  Process until smooth.
Pass mixture through a fine strainer.  Whisk in the Co-op Gold Sour Cream.
Note:  To make fried corn tortilla strips:
Heat vegetable oil in a 2 quart saucepan to 375F.  Fry corn tortilla strips a few at a time until golden.
Drain on paper towels. While still hot, spring with sea salt and some ground ancho chile (optional).
TO PLATE:  Ladle soup into serving bowls, put a dollop of sour cream or ancho cream on top. Place tortilla strips on top, towering high.  You can also serve with bread to clean the bowl with, if you like.

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