Sweet Corn and Smoked Chile Soup with Crème Fraîche

From Jenni Neidhart

2012 Sep/Oct

Nothing is better than sweet corn in season. This soup is deceptively light with a dollop of rich crème fraîche to pull it all together, allowing the delicate flavours and textures to come to life. The chipotle in adobo provides a smoky sexiness that rounds out the sweetness of the corn.


  • 6 cobs of corn
  • 1 T. olive oil
  • 1 red onion, finely chopped
  • 2 garlic cloves, minced
  • 1 sprig of tarragon
  • 1/4 t. ground allspice
  • 1 T. butter
  • 1 t. chipotle in adobo, minced
  • 2 c. vegetable stock
  • salt and pepper to taste
  • 2 T. crème fraîche
  • 1 bunch cilantro, chopped


Cut the kernels from the corn cobs with a small sharp knife in a downward motion. Heat the olive oil in a heavy-bottomed pan and slowly fry the onion and garlic with the tarragon and allspice until the onion and garlic are soft. Add the corn kernels, butter and chipotle in adobo, and cook on low heat for a few minutes until the corn begins to soften.

Add the stock and cook until the corn is soft, then gently mash it with a fork while it cooks. Season with salt and pepper. Ladle into bowls, serve with a spoonful of crème fraîche and a sprinkle of cilantro. Serves 4.