posted by CADeb 09-09-102 4:31 PM
Cream of Chipotle Roasted Corn Soup
Source: McCormick’s Food Service Recipes
4 (15.25 oz.) cans whole kernel corn, drained
1/2 cup onion, diced
4 oz. all-purpose flour
1/2 cup butter
1 gallon chicken stock
1 quart Half & Half
4 tsp. McCormick Tour de Flavour Ground Ancho Chile Pepper
2 tsp. McCormick Tour de Flavour Ground Chipotle Chile Pepper
4 tsp. McCormick Paprika
Salt to taste
2 pounds boneless chicken, cooked and cubed
Melt butter in stock pot. Brown onion until translucent.
Slurry flour with 1/2 cup chicken stock. Add to pot, stirring well. Add remaining chicken stock, corn, and seasonings. Cook until heated to a boil. Add Half & Half. Return to boil.
Carefully pulse mixture in food processor. Place mixture back in stock pot and warm to 180oF. Garnish individual bowls of soup with chicken cubes.
Yield: 26 servings, 6 ounces each