Chipotle Corn Chowder
8 ears of corn, cooked (I prefer them done on the grill, since it adds that smoky flavor!)
1 cup cooked white beans (I used Marrow beans)
4 cups vegetable stock
1 chipotle pepper, diced (from a can of chipotles in adobo, found in the Mexican food aisle)
Salt and pepper to taste
Red onion, cilantro, or parsley to garnish
Slice all of the corn off the ear, getting as close to the core as possible.
Pour 2 cups of stock and half of the corn into a blender and pulse to puree. Pour into a large saucepan over medium heat.
Stir in remaining corn, stock, beans, and chipotle pepper.
Season with salt and pepper and heat through.
Serve with chopped onion or herbs to garnish.