Roasted Corn Soup with Smoked Chile Cream From Bobby Flay's Bold American Food, 1994 Makes 12 servings Bobby notes: You can cut the cream to 1/2 cup, which only cuts the recipe by one serving. 6 ears corn, roasted (technique follows) 2 tablespoons unsalted butter 1 medium onion, finely diced 1 tablespoon minced garlic 2 cups dry white wine 5 cups chicken stock or water 2 cups heavy cream 1/2 cup Smoked Chile Cream (recipe follows) 1. Scrape the kernels from each ear of corn with a sharp knife, breaking them up into single kernels, and set aside. 2. In a large saucepan over medium heat, melt the butter and sweat the onion and garlic for 3 to 5 minutes. Add the wine, raise the heat to high, and let the wine reduce 10 to 15 minutes, to about 4 tablespoons. Reduce the heat to low, add the roasted corn kernels, and sweat for 5 minutes. 3. Raise the heat to high, add the stock, and bring to a boil. Reduce the heat to medium and simmer, uncovered, for 20 minutes. Raise the heat to high again, add the cream, and bring to a boil. Cook, stirring occasionally, for 10 to 15 minutes, or until the soup has thickened slightly. 4. In a food processor or blender, purée three-fourths of the soup, return it to the pot, and season to taste. May be made up to 2 days ahead, covered and refrigerated. Reheat, stirring, just before serving. 5. Divide the soup among 12 bowls and garnish each with the chile cream just before serving. Smoked Chile Cream 1/2 cup sour cream 2 tablespoons puréed canned chipotles (I used canned Diced Green Chiles) 1 teaspoon fresh lime juice Salt and freshly ground black pepper Combine the sour cream, puréed chipotles, lime juice, and salt and pepper. Mix well and refrigerate, covered, for up to 1 day. To roast corn: Preheat the oven to 350 degrees. Prepare corn for roasting by removing all the silk and all but one layer of the husk; dip each ear into water to moisten. Arrange the corn, husks covering kernels, on a baking sheet and roast for 45 minutes. One ear of corn will yield about one-half cup of kernels. Tana's Notes: 1) I am not terrifically precise on times in the second part of the recipe. I didn't boil the cream that long, and it's fine not to do so. 2) For the chile cream, I put the incredients in my food processor, then added another 2 tablespoons of the chiles after thoroughly blending them. 3) Regarding roasting the corn, I've simply sprayed them with olive oil, huskless, and wrapped them in foil. I doubt anyone can taste the difference. And for that matter, you could simply use frozen corn in the winter. Three cups per recipe. I've done that, and it was still darned delicious. 4) I use vegetable bouillon, not chicken stock, or some blend of the two. 5) The rule about cooking with wine is: don't use anything you wouldn't want to drink, yourself. I never cook with so-called "cooking wine." I used Tessera Chardonnay for this recipe; it was on sale.