Chipotle Corn Soup Recipe

• 8 ears white or yellow corn, shucked
• 2 tablespoons unsalted butter (1/4 stick)
• 1/2 teaspoon minced chipotles in adobo sauce
• 2 teaspoons kosher salt
• Freshly ground black pepper
• 6 scallions, thinly sliced (white and light green parts only)
• 1 1/2 cups whole milk
• 1 1/2 cups water

1. Remove the corn kernels from the cobs: Place a large container on a damp towel.
2. Fold a paper towel into fourths and place it inside the container.
3. Stand one ear of corn on the paper towel, using the stem as a handle.
4. Using a paring knife, slice downward, letting the kernels fall into the container.
5. Rotate the cob and continue until all the kernels have been removed; discard the cob.
6. Repeat with the remaining corn (you should have about 6 cups of kernels).
7. Discard the paper towel.
8. Set aside 1/2 cup of the kernels.
9. Melt the butter in a large saucepan over medium heat until foaming.
10. Add the chipotles, 1/2 teaspoon of the salt, a pinch of black pepper, and about two-thirds of the scallions.
11. (Set aside the remaining scallions to use as a garnish.)
12. Cook, stirring occasionally, until the onions have softened, about 3 minutes.
13. Add the corn kernels, remaining 1 1/2 teaspoons salt, milk, and water and stir to combine.
14. Increase the heat to medium high and bring the mixture to a gentle boil.
15. Reduce the heat to low and simmer until the flavors have melded and the corn kernels are crisp yet tender (not mushy), about 15 minutes.
16. Set a fine-mesh strainer over a large, heatproof bowl.
17. Using a blender, puree the soup in batches until smooth, removing the small cap (the pour lid) from the blender lid and covering the space with a kitchen towel (this allows steam to escape and prevents the blender lid from popping off).
18. Pour the blended soup through the strainer, pressing on the solids with a rubber spatula; discard the solids.
19. Stir in the reserved 1/2 cup corn kernels.
20. Season with salt and pepper as needed.
21. If serving chilled, refrigerate the soup until cold, at least 3 hours.
22. Garnish with the remaining scallions and serve.

unsalted butter, chipotles, kosher salt, freshly ground black pepper, scallions, milk, water

Taken from www.chowhound.com/recipes/chipotle-corn-soup-28537 (may not work)