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!
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!
– 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