This recipe is adapted from one written by food writer Christine Gallary. You can make up a big batch and freeze the extra. Serve this soup cold or hot.
Ingredients:
8 ears corn, shucked 2 tablespoons unsalted butter 1 small onion, diced 1/2 teaspoon minced chipotles in adobo sauce 2 teaspoons kosher salt Freshly ground black pepper 1 1/2 cups whole milk 1 1/2 cups water
Preparation:
Remove the corn kernels from the cob. Set 1/2 cup kernels aside.
In a large saucepan, melt butter over medium heat until foaming. Add onions, chipotles, 1/2 teaspoon salt and a pinch of black pepper. Cook, stirring occasionally, until onions have softened, about 3 minutes.
Add corn kernels, remaining 1 1/2 teaspoons salt, milk and water and stir to combine. Increase heat to medium high and bring mixture to a gentle boil. Reduce heat to low and simmer until flavors meld and corn is crisp and tender (not mushy), about 15 minutes.
Set a fine-mesh strainer over a large, heatproof bowl. Using a stand blender or immersion blender, purée the soup in batches 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.