I take no credit whatsoever for this recipe. My sister-in-law made this for us once and I loved it. Subsequently I soon learned that the recipe was from one of my favourite vegetarian restaurants in Victoria, Rebar. A warning for the those who are weary of spices…it is hot! I would suggest starting with half the recommended chipotle and jalapeño pepper, and work up from there.
2 tablespoons vegetable oil
1 tablespoon salt
10 garlic cloves minced
2 tablespoons oregano
4 jalapeño peppers seeded and minced
3 cups corn kernels
2 large red peppers seeded and finally diced
1/2 teaspoon liquid smoke
2 teaspoons chipotle puree
2 avocados diced
asiago cheese shaved/grated
Heat stock and keep warm.
In heavy duty bottomed soup pot, heat oil over medium heat. Add onion and 1 teaspoon salt. Saute until translucent. Stir in garlic, oregano, half the minced jalapeño and another 1 teaspoon salt. Saute 5 minutes.
Pour hot stock into pot and bring to a gentle boil. Simmer 20 minutes.
Final 5 minutes – stir in corn, red peppers, remaining jalapeños, remaining salt, liquid smoke and chipotle puree. Simmer until corn is tender. Meanwhile prepare garnishes and season with salt and pepper to taste.
Ladle soup into bowls. Divide avocados, cilantro, asiago into the bowls. Serve with lime wedges.
** As a fun garnish for the wow factor**
2 Corn Tortilla
Slice into 1/4″ thick strips. Toss gently with oil, a pinch of salt and chili powder. Spread and bake at 350 degrees Fahrenheit for 5 minutes. Once they have firmed up, add as garnish on top of soup.