Newks Chipotle Corn Chowder
2 cups fresh or frozen corn kernels
1 tablespoon olive oil
1 medium yellow onion, chopped
1 head roasted garlic
1 large red potato, chopped
1 teaspoon salt
¼ teaspoon ground coriander
¼ teaspoon ground cumin
Freshly ground black pepper
2 cups chicken or vegetable broth
1 cup heavy cream
3 tablespoons Newks Smokey Chipotle Sauce
1. Preheat the broiler. Spread the corn on a baking sheet and broil until caramel-colored, about 15 minutes, shaking the pan every few minutes.
2. Heat the oil in a pot over medium heat and sauté the onion and garlic until the onion is softened and golden, about 10 minutes. Add the corn, potato, salt, coriander, cumin, and black pepper to taste. Stir in the broth. Bring to a boil, then reduce the heat and simmer for 15 minutes.
3. Remove half of the corn, onion, and potato with a slotted spoon and blend lightly with a ¼ cup of the broth in a food processor. Return to the pot, add the cream and chipotles, simmer for 10 minutes, and serve.