Painted Desert Soup

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 5hrs
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • CORN CHILE CHOWDER:
  • Preheat the oven to 400 degrees.
  • Place the corn (in the husk) on a cookie sheet and roast for 50 minutes.
  • Cool, remove husks from corn and cut corn off the cobs.
  • Take 70% of the corn and chicken stock and puree in blender.
  • Pour the puree into a double-boiler and heat over a medium heat until just hot.
  • 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, sirring 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:
  • Smoke bacon and onions in an outside grill using mesquite wood chips fpr 25 minutes.
  • Saute smoked bacon and onions with garlic in a large pot until they begin to caramelize.
  • Add beans and enough water so that is is 1 1/2" above the level of the beans.
  • Bring to a 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 3/4 of the soup and add back with remaining bean soup.
  • TO SERVE:
  • Simultaneously ladle both soups on opposite sides of the bowl.
  • Drizzle with sour cream and a teaspoons of pico de gallo.
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