Corn Soup

From The Beekman1802 Heirloom Vegetable Cookbook by Brent Ridge and Josh Kilmer-Purcell. As mentioned, I used whole milk in lieu of heavy cream. You can use cream (or crème fraîche) if you want to make the soup richer. If you don’t have chipotle powder, you can use good-quality smoked paprika. Not into smokiness? Use sweet paprika. The red pepper that I used was long and somewhat mild, similar to an Anaheim or poblano pepper. To dial-up the smokiness, add bits of crisp bacon or cubed smoked tofu to the soup, during the final warming.

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