Corn Soup

Ingredients

• 2 tablespoons butter
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 2 cups fresh or frozen corn kernels
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 2 tablespoons all-purpose flour
• 1 cup half and half cream

Directions

1. Heat the oven to 375ºF (190ºC.)
2. Peel the husks from the corn. Stand each ear upright over a baking sheet and, with a chef's knife, cut the kernels away from the cob. Set the cobs aside. Trim the stem from the pepper, cut it from top to bottom, scrape out the seeds, and chop it into corn-kernel-size bits.
3. Drizzle the corn kernels and pepper with the olive oil, sprinkle with salt, and turn everything together. Spread the mixture out on the baking sheet and roast for 25 to 30 minutes, giving it a stir here and there, until the corn begins to take on a little color.
4. As the corn roasts, chop the cobs into 4 pieces and place them in a saucepan with the water. Bring the water to a gentle bubble, cover the pan, and cook over low heat for 30 minutes so the cobs can flavor the liquid.
5. In a large saucepan, melt the butter. Stir in the onions and garlic and cook over medium heat, stirring often, until they look soft and translucent, 6 to 8 minutes.
6. Scrape the roasted corn and peppers into the saucepan. Strain in the liquid from the corn cobs, then stir in the chipotle powder or paprika. Bring the soup up to a boil, then let it simmer briefly. Pour in the milk or cream, taste, and add more salt if you think it needs it. Once the soup is hot, ladle it into bowls and finish each one with chopped basil, parsley, or chives.