During cooler nights, nothing can beat a cream corn soup with chile crema. The sweet corn soup will leave a nice heat in your throat to keep you warm all night.
2eachcarrotspeeled and large cut
1eachonionpeeled and large cut
To tastesalt and pepper
1teaspsoonSrirachaor any hot sauce you prefer
Cut all of corn off the cobs. Do not discard the cobs. Run the back of your knife downward of the cob to release the corn "milk." Set the cobs aside.
Bring a large sauce pot to heat over a medium high setting. Warm some olive oil in the bottom of the pan, enough to coat the bottom. Saute the carrots, onion, and celery until translucent, about 5 minutes.
Once the veggies are translucent, add the corn kernels and corn "milk" to the pot, season with salt and pepper. Add the vegetable stock and corn cobs to the pot and bring to a boil. Cook for about 20 minutes or until corn is soft.
Blend all of the soup until smooth. Soup through a fine mesh sieve and discard what is left over after the straining. Place the soup back into the pot. Season the soup with honey, lime juice and more salt and pepper. Add cream to the soup and bring to a light simmer.
Mix sour cream and hot sauce together. Garnish soup with the cream, along with cilantro leaves.