Chipotle Corn Soup

Instructions

Chicken (optional)

• Boil the chicken in a pot of water until it has an inside temperature of 160 degrees
• Onced cooked, but in a bowl and set in the fridge to cool
• Once cooled, shred chicken with your hands

Soup

• Melt the butter in a large saucepan over medium heat until foaming.
• Add the chipotles and about two-thirds of the scallions.
• Cook, stirring occasionally, until the onions have softened, about 3 minutes.
• Add 1 1/2 bags of corn. Reserve the remaining corn for later.
• Add the salt and pepper
• Add the milk and chicken broth
• 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.
• Once cooked, use an immersion blender and blend the soup until smooth.
• Stir in the remaining corn and simmer until corn is tender.
• If using the shredded chicken, add it to the soup now to warm it back up.
• Serve topped with the sliced scallions.