Method
1. Pre-heat Grill
2. Add shallot, garlic clove, chipotle peppers in adobo sauce and extra virgin olive oil to the TM5 bowl
3. Chop with MC on - 4 sec, speed 4
4. Scrape down sides of TM5 bowl
5. Sauté - 5 min, Varoma, speed 2
6. Then add chicken stock and corn kernels to the soup
7. Season with salt & pepper
8. Cook - 20 min, 100°C, speed 2, then let cool slightly
9. Purée with MC on - 1 min, speed 8, then set aside
10. While the soup is cooking, prepare the salsa, by charring corn cobs over an open flame (gas cooktop or BBQ) turning as needed until well charred and softened
11. Cut corn from cob horizontally and set aside to cool slightly
12. Combine corn with all remaining ingredients in a large non reactive bowl and toss gently
13. Divide soup between 4 large serving bowls
14. Top with as much salsa as you can cope with. We also added some cheese, corn chips and a good ole dollop of sour cream wouldn’t have gone astray!