Chipotle Corn Soup - Dairy Free / Vegan Hacked Version Recipe

• 6 ears white or yellow corn, shucked
• 2 tablespoons olive oil
• 2 minced chipotles in adobo sauce
• 2 teaspoons kosher salt
• Freshly ground black pepper
• 1/2 yellow onion, diced
• 1 1/2 cups soy milk
• 1 1/2 cups broth (chicken for omnivores or vegetable for vegetarians and vegans)

1. Remove 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. Rotate the cob and continue until all the kernels have been removed; discard the cob. Repeat with remaining corn. Discard the paper towel.
   I wrapped two of the ears of corn in aluminum foil and cooked them on the grill for 15 minutes and removed the kernels once cool. I also used the back of my knife to scrape the last bits of corn from the kernel.
2. Add olive oil to a large saucepan over medium heat. Add onion, 1/2 teaspoon of the salt, and a pinch of black pepper. Cook, stirring occasionally, until onions have softened, about 5 minutes.
3. Add chipotle peppers. Stir frequently and cook another 3 minutes
4. Add corn kernels, remaining 1 1/2 teaspoons salt, soy milk, and broth 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.
5. Remove pot from stove. Use a towel to cover the pot and use immersion blender until desired texture is reached.