In a large saucepot over medium heat, add olive oil, corn kernels, onion and celery; stir and cook, covered, until onions are softened, approximately 5 minutes. Add the chicken stock and salt; bring to a boil and then immediately lower heat to a simmer for approximately 15 minutes.
Add 2 cups cream and simmer for an additional 10 minutes. Add the butter and honey and remove from heat, stirring until butter is melted. While soup is cooking, fry pancetta in a small pan until crispy and set aside on a paper towel.
When ready, carefully pour soup in a blender and slowly puree. The soup should be a thick, hearty consistency (add ½ cup cream if needed to reach desired consistency).
Return soup to low heat and serve each portion garnished with crispy pancetta, adobo oil and minced chives.
To prepare adobo oil, separate chipotle peppers (reserve for another use) and place the adobo sauce in a blender. Add water, honey, salt and oil into the blender and blend until smooth. Keep refrigerated up to 2 weeks.
About this recipe
WINE PAIRING: Fritz Underground Winery Russian River Chardonnay—Sonoma Valley, California Fritz Winery makes its home just south of Napa, in Sonoma County. The coastal fogs help to keep the grapes cool, which draws out notes of honeysuckle, apricot and mild acidity in this Chardonnay. Ten months barrel aging in new French oak with 30% of the wine undergoing malolactic fermentation results in a rich creamy texture and slight almond note at the finish. A wonderful accompaniment to the Sweet Corn Soup.
—Marc Berry, Grapes & Grains, Barrington