Chipotle Corn Soup

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 8 ears corn (about 6 cups) or 8 ears corn, fresh shucked (about 6 cups)
• 2 tablespoons unsalted butter (1/4 stick)
• 1/2 teaspoon minced chipotle chile in adobo
• 2 teaspoons kosher salt
• fresh ground black pepper
• 6 green onions, thinly sliced ( and light green parts only)
• 1 1/2 cups whole milk
• 1 1/2 cups water

Recipe

• 1 remove the corn kernels from the cobs: place a large container on a damp towel. fold a paper towel into fourths and place it inside the container. stand one ear of corn on the paper towel, using the stem as a handle. using a paring knife, slice downward, letting the kernels fall into the container.
• 2 rotate the cob and continue until all the kernels have been removed; discard the cob. repeat with the remaining corn (you should have about 6 cups of kernels). discard the paper towel. set aside 1/2 cup of the kernels.
• 3 melt the butter in a large saucepan over medium heat until foaming. add the chipotles, 1/2 teaspoon of the salt, a pinch of black pepper, and about two-thirds of the scallions. (set aside the remaining scallions to use as a garnish.) cook, stirring occasionally, until the onions have softened, about 3 minutes.
• 4 add the corn kernels, remaining 1 1/2 teaspoons salt, milk, and water and stir to combine. increase the heat to medium high and bring the mixture to a gentle boil. 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.
• 5 set a fine-mesh strainer over a large, heatproof bowl. using a blender, purée 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). pour the blended soup through the strainer, pressing on the solids with a rubber spatula; discard the solids.
• 6 stir in the reserved 1/2 cup corn kernels. season with salt and pepper as needed. if serving chilled, refrigerate the soup until cold, at least 3 hours. garnish with the remaining green onions and serve.