{"id":22657,"date":"2018-07-18T10:37:52","date_gmt":"2018-07-18T17:37:52","guid":{"rendered":"http:\/\/isobaresoffit.com\/?p=22657"},"modified":"2018-07-18T10:37:52","modified_gmt":"2018-07-18T17:37:52","slug":"southwestern-corn-chowder","status":"publish","type":"post","link":"https:\/\/isobaresoffit.com\/2018\/07\/18\/southwestern-corn-chowder\/","title":{"rendered":"Southwestern Corn Chowder"},"content":{"rendered":"

When we were in Sante Fe, New Mexico, we had a very tasty grilled corn and chipotle soup. We asked the restaurant for the recipe and they were nice enough to print it out and give it to us. Since corn is in season right now, we decided to recreate this recipe, but we changed it up to suit our tastes. We really liked the way that our version turned out, it had just the right amount of spice. One of the nice things about a recipe like this is that you can control the amount of heat that you add so that it can be more or less spicy depending upon your taste. Also, the combination of the fresh corn and frozen corn makes for a mix of crunchy and soft that makes the texture of the soup very pleasurable. We served ours with a nice toasted baguette bread, but a fried tortilla like the restaurant used would also be good. We also garnished ours with a couple of slices of jalapeno that had been deseeded, but clearly it isn’t necessary. This recipe serves two, but it could easily be adjusted to serve more. We hope that you enjoy it!<\/p>\n

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Cooking the Corn and Red Onion<\/figcaption><\/figure>\n

INGREDIENTS<\/strong><\/p>\n