Chipotle Corn Soup from Bazaar Marketplace

Source – Bazaar Chef Trent Syndenham

This delicious soup is a new addition this week to Bazaar Gold Coast.

Let me tell you one bowl is not enough. It’s addictive!

So here is the recipe thanks to our chef Trent Sydenham for you to impress your friends at home.

Ingredients to make 5 litres of soup-

20 x fresh corn cob (Husk removed)

3 Brown onions

5 cloves of garlic

1 ½ Litres of Chicken Stock

1 ½ Tablespoons of Chipotle Paste

½ Rablespoon of Liquid Smoke ( find this at David Jones, Barbeques Galore or online deli)

1 Litre Cream

1 Litre Milk

1 lime

Small amount of coriander root

Method

1-     Char Grill Corn till black on a BBQ or griddle pan

2-     Once cooked remove corn kernels with a knife and cook lightly in pot or deep pan with sliced onion and garlic.

3-     Add chipotle and liquid smoke. Stir well in pan.

4-     Add all remaining ingredients and simmer for 20 minutes.

5-     Season with extra liquid smoke if needed.

6-     Serve with a little coriander root and a squeeze of lime