Summer Corn Soup with Chipotle Creme

We are at the gold rush of corn season. I went to the charming Cohasset farmer's market this week: a jazz band, fresh cut wildflowers, pony rides, and all in the historic town square. Movies are made because of towns like this. So, when the farmer said he handpicked THIS corn bright and early THIS morning, I bought armloads. He was probably lying because he knew I was living in my own little movie (and even had the jazzy music score in the background). Anyways, soup in the summer. Not normal. But, this is really good soup.

Summer Corn Soup with Chipotle Crème

2 tsp olive oil
¾ c. onions, diced
6 ears of corn, shucked
2 tbsp butter
2 cups red potatoes, cut into quarters
3 1/3 cup chicken stock
3 shakes of tobasco
Pinch of Ras al Hanout (if you cannot find, then add a pinch of nutmeg)
1 slice of bacon
Salt and pepper
Heat oil and butter in large pot, add onions, cook until translucent. Add corn and red potatoes, sauté for about 10 minutes. Add stock and next three ingredients. Simmer for 30 minutes or until you can slice a knife easily through a potato. Take out the slice of bacon.
In a blender, blend 1 cup of mixture with 1 cup of milk.
Add back to original pot and simmer for another 5-10 minutes.
Meanwhile, from a can of chipotle peppers (in it’s own sauce)- take out two peppers.
In food processor, place peppers and ¼ cup of heavy cream. Blend until smooth. Add more cream (or milk) until you have reached the desired consistency.

Serve soup with a drizzle of chipotle cream on top and a sprinkling of chopped chives.