Recipe of the Month
Painted Desert Soup
As colorful as the Southwest.
Two soups in a bowl - Corn Chile Chowder and Black Bean. Make sure the soups are of a similar consistency so that they don’t run together when they’re ladled in the bowl.
Corn Chile Chowder
- 12 fresh, yellow corn cobs
- 3 cups chicken stock
- 3 cups heavy cream
- 12 oz. Velveeta Cheese, cut up
- 2 TB. canned jalapenos, finely minced (no juice)
- 1 TB. salt
- corn starch - as needed
- cold water - as needed
Preheat the oven to 400 degrees. Place the corn (in the husk) on a cookie sheet and roast for 50 minutes. Cool, remove husk from corn, and cut corn off the cobs.
Take 70% of the corn and the chicken stock and puree in a blender. Pour the puree in to a double boiler and heat over a medium heat. Add the heavy cream and simmer for 15-20 minutes.
Add the remaining whole corn, Velveeta Cheese, jalapenos and salt. Continue cooking until cheese has completely melted. Stir often.
Mix corn starch and cold water in a separate bowl and add to soup as needed to thicken. Cook on low heat about 8 minutes until it thickens.
Black Bean Soup
- ½ lb. hickory smoked bacon
- ½ lb. chopped yellow onions
- 1 TB. chopped garlic
- 4 cups uncooked black beans, cleaned
- water as needed
- 1 cup chicken stock
- 2 tsp. chipotle puree
- ½ cup brown sugar
- ½ cup cider vinegar
- 1 TB. salt
- 1 tsp. black pepper
Smoke bacon and onions in an outside BBQ using mesquite wood chips for 25 minutes.
Saute bacon and onions with garlic in a large pot until they begin to caramelize.
Add beans and enough water so that it is 1 ½" above the level of the beans. Bring to boil and reduce to simmer until beans are cooked through. You may have to add more water as it cooks.
Add additional ingredients and simmer 30 more minutes.
Puree ¾ of the soup and add back with remaining bean soup.
Simultaneously ladle both soups on opposite sides of the bowl.
Drizzle with sour cream and a teaspoon of pico de gallo.