Chipotle Corn Soup

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.