After breakfast with Robert's parents on Christmas Day, we'll leave for Ruidoso, New Mexico, to join my family for a few days in the mountains. As always, we're looking forward to the cooler weather, the warmth of the fire, and the chance to get away from the stress of Dallas in December.
In my anticipation for our time in New Mexico, I decided to make a soup with a Southwestern flair, Ruidoso Roasted Corn Soup. For cold December nights like tonight, it's great to have a hearty soup to keep you warm, and that's just what this dish provides.
Ruidoso Roasted Corn Soup is great with jalapeno cornbread, green chili enchiladas, and your favorite cup of holiday cheer. Enjoy and Happy Holidays!
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10 ears corn in the husk
5 cups water
2 Poblano peppers
2 Anaheim peppers
Pinch of salt
4 oz. Queso Fresco
Preheat oven to 400 degrees.
Place husked corn on a cookie sheet. Roast for 45 to 60 minutes at 400 degrees.
Pull the corn from the oven when the husks are dry and dark brown.
While the corn is baking, devein, deseed, and julienne the Poblano and Anaheim peppers.
Place the julienned peppers in a large pot.
(Note: A good friend of mine gave me an early Christmas present: a Jalapeno Coring Tool. If you're tired of getting watery eyes when you core peppers, this kitchen gadget is for you!)
When the corn is cooked, let the husks cool. Then, shuck the corn, and cut the kernels from the ears.
Measure 3 cups of corn. Pour corn into your blender or food processor. Add 3 cups of water.
With corn and water mixture pureed, pour into the pot with the peppers. Add 2 cups of water to pot. Cook contents for 10 to 15 minutes over low heat. Add remaining whole corn and salt to taste.
Serve. Garnish with tomatoes, avocados, and Queso Fresco.
Source. Adapted from Coyote Cafe.