Two different soup recipes that are then ladled together into the same bowl
so that one side is Corn Chile Chowder and the other side is Black Bean
Corn Chile Chowder:
3 cups frozen cut corn
2 cups chicken stock
2 cups heavy cream
6 ounce Velveeta Cheese (a slab about 3/4 inch thick), cut up
1 tablespoon canned sliced jalapenos, finely minced (no juice)
1/2 teaspoon salt
corn starch, as needed
cold water, as needed
Preheat the oven to 400 degrees. Place the frozen corn on a cookie sheet and roast until it starts to turn light brown, about 30 minutes Take 70% of the corn and the chicken stock and puree in a blender. Pour the puree in to a double boiler and heat over a medium heat. Add the heavy cream and simmer for 15 to 20 minutes.
Add the remaining whole corn, Velveeta Cheese, jalapenos and salt. Continue cooking until cheese has completely melted. Stir 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:
2 slices of bacon (preferably hickory smoked) cut into small pieces
2 ounces (about 1/3 cup) chopped onion
2 cloves of garlic chopped
2 (14 oz.) cans of cooked black beans
water as needed
1/2 cup chicken stock
1/2 teaspoon chipotle puree
2 tablespoons brown sugar
2 tablespoons cider vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
Saute the bacon and onions in a large pot until they begin to caramelize. Add the garlic and then saute for another 30 seconds to a minute Add the canned beans with liquid to the pan. If necessary, add just enough water so that the beans are just barely covered. Add the remaining ingredients and simmer for 30 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 teaspoon of pico de gallo.