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Sweet Corn & Black Bean Soup

Here's how you make Sweet Corn & Black Bean Soup
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  • Servings: 5
  • Prep: 45m
  • Cook: 90m
    • The following recipe serves 5 people.

Ingredients

The ingredients are:
  • FOR BLACK BEAN SOUP
  • 1 pound dry black beans
  • 1/2 tablespoon ancho chili powder (mild)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon oregano
  • 1/2 teaspoon marjoram
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon chipotle in adobo sauce puree (see recipe below)
  • 1/2 teaspoon ground white pepper
  • 1 small bay leaf
  • 1/2 cup onions, diced (white onion)
  • 1 teaspoon salt
  • 1 tablespoon chopped garlic
  • 2 tablespoons unsalted butter (or olive oil)
  • 1 quart water
  • FOR CREAM OF CORN SOUP
  • 2 pounds corn (fresh yellow corn, cut off the cob)
  • 12 ounces onions, sliced (white onions)
  • 2 ounces butter
  • 3 cups heavy whipping cream
  • 2 cups water
  • 1 teaspoon salt
  • FOR CHIPOTLE PUREE
  • 1 can (4 ounces) chipotle in adobo sauce
  • 4 ounces water
  • For Garnish (optional)
  • 1 cup sour cream
  • 1/3 cup roasted red peppers (peeled and seeded, or canned can be substituted)
  • 1 teaspoon chipotle puree (See above)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • FOR THE BEAN SOUP

  • Step 1: Wash and soak the beans in cold water overnight.

  • Step 2: Place beans and the rest of the bean soup ingredients into a large pot. Bring to a boil and simmer for 1 1/2 hours, or until beans are tender. Remove the bay leaf and discard. Cool the beans and place them in a blender and blend until smooth. Dilute with water as needed. The soup can be made a day in advance.

  • FOR THE CREAM OF YELLOW CORN SOUP

  • Step 3: Cut the corn from the cob; be sure to scrape the cob with a knife to extract all the milk.

  • Step 4: Saute the onions in butter until soft, but not brown. Add the remaining ingredients and bring to a boil. Simmer for 10 minutes and remove from the heat.

  • Step 5: Let cool and then place in a blender and blend until smooth. If the soup is not sweet enough, add a little sugar to taste. This soup may be done in advance, but should be kept warm in a double boiler.

  • FOR THE CHIPOTLE PUREE

  • Step 6: Place the contents of can of chipotle in adobo sauce in the blender. Fill the empty can with water and add to the blender. Blend until smooth. The sauce may be made in advance and kept in the refrigerator for weeks

  • FOR THE GARNISH

  • Step 7: Red Chili Cream: Place all ingredients in the blender and blend until smooth. Place in squeeze bottle and refrigerate until needed.

  • TO SERVE

  • Step 8: Due to the starch in both soups, they will thicken as they sit. It is important that they be of the same consistency so you may need to adjust them by adding a small amount of hot water at the time of service. Now here's tricky part. You want to serve the soup in the same bowl, with the bean on one side and corn on the other. So, place the soups side by side on the counter. Using a separate soup ladle for each soup, scoop a ladle of each and pour into the bowl at the same time, and at the same speed. To finish squeeze the Red Chili Cream on the top in your own signature design. Before tasting, each guest should gently swirl the soups together

We hope you enjoy this recipe!

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