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Recipes

CHIPOTLE SWEET CORN BISQUE

RECIPE BY: Dean A. Thomas CEC CCE
YIELD: 1 Quart

“This rich flavored soup is fantastic to create when the corn is sweet and reaching the end of the season’s peak. The chipotle adds just the right spice to life here in Southern California. The acid flavors of C’est La Vie Sauvignon Blanc accompany this preparation perfectly.”

INGREDIENTS:

8 Ears Fresh Sweet Corn, removed from cob, reserve cobs for stock
1 Quart Water
6 oz. C’est La Vie Sauvignon Blanc Wine
1 Each Bay Leaf
1 Each Whole Clove
2 TB Butter
1 TB Chipotle Chilies, puree
1 C White Onion, minced
4 oz. Heavy Cream

METHOD OF PREPARATION:

Remove the fresh corn from the cob and place the cobs in a stock pot with the water, bay leaf and clove. Simmer for 30 minutes and strain. In a 4-quart soup pot, melt butter, add chipotle and sweat onion until translucent. Add the kernel corn, cover with lid and sweat for 8-10 minutes over low heat. Add the corn stock and simmer for 15-20 minutes. Remove from flame and blend/puree until smooth using a blender or processor. Add the heavy cream, season to taste with salt and fresh ground pepper.

Bon Appétit!


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