chipotles - 2, minced + 2 tsp of adobo
milk - 2 cups, skim
olive oil - 1 tbsp
onion - 1 large, diced
garlic - 3 cloves, thinly sliced
red pepper - 1 medium, seeded and diced
zucchini - 1 medium, diced
vegetable stock - 2 cups
tomatoes - 1 14 oz can, diced, drained, and rinsed
salt and pepper - use very generously
Puree about 1/3 of the corn with the chipotles, adodo, and milk in a food processor or with an immersion blender, and set aside. In a large soup pot, heat the oil over medium high heat, then add the onion, garlic, pepper and zucchini and cook until just tender, about 5 minutes. Add the remaining corn and the stock and bring to a boil, then add the pureed corn and the tomatoes and cook until hot, but not boiling - season with salt and pepper to taste. Serve with some good bread and garnish with a dollop of sour cream.