Smokin’ Chipotle Corn Soup

Oh my cob!  I was at the farmer’s market this past weekend and was devastated by the dwindling supply of plump corn.  Folks, corn season is quickly coming to an end (and dare I say… so is summer?), gahhhhh! Naturally, we need to celebrate this quintessential summer treat and this summer’s bounty with another soup recipe (duh).

CHOW’s Chipotle Corn Soup recipe brings in just the right amount of spice and smokiness to highlight the sweetness of the star ingredient. I served this with a simple tomato, cucumber salad with sliced grilled chicken. UM UM UMMM!

Chipotle Corn Soup with Grilled Chicken Salad

Chipotle Corn Soup with Grilled Chicken Salad

I took out the scallions in this recipe so I can use leftover avocados to garnish the dish.  I regretted that decision.  The creaminess and taste of the avocado was lost in the soup.  So I’m posting the original recipes here with scallions, with notes and modifications. Lastly, straining the mixture made for a super silky soup, but hubby likes the grittiness of the corn puree, so we left his bowl unstrained and it was still tasty!

INGREDIENTS

– 8 ears white or yellow corn, shucked <I used 5 big ears of bi-color corn>

– 2 tablespoons unsalted butter (1/4 stick)

– 1 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

INSTRUCTIONS:
– Remove the corn kernels from the cobs.
– 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.
– 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.
– <Skip this step if you like the grittiness of corn> Set a fine-mesh strainer over a large, heatproof bowl. Using an immersion blender, purée the soup until smooth. Pour the blended soup through the strainer, pressing on the solids with a rubber spatula; discard the solids.
– 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 scallions and serve.

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