Pam
It’s corn season! This smoky, spicy corn chowder is one of my favorites.
Once you have removed all of the kernels, use the knife’s dull edge to scrape the cobs top to bottom on all sides, collecting remaining pulp and “milk” (the remaining juice in the kernels) in the bowl.
Transfer kernels, corn “milk” and pulp to a blender. Add remaining ingredients and blend for 1 minute or until well combined.
Pour in bowls, garnish with the set-aside corn kernels along with desired toppings (I sprinkle mine with ground pepper, chunks of avocado and a bit of diced jalapeno) and serve immediately, or you can chill until ready to serve.
Leftover soup will keep for about two or three days.