Smoky Cream of Corn Soup

From: How To Read A French Fry

6 ears corn, shucked and silk removed
2 Tbsp butter
1 C diced ham
1 dried (not canned) chipotle chile, split and seeded
1/2 C chopped green onions, white parts only; plus 3/4 C minced green onions, green part only
2 Tbsp all-purpose flour
4 C milk
1/2 tsp salt

Grill the corn over medium heat until the kernels soften, about 10 minutes, turning several times.

Combine the butter, ham, chile and white parts of green onions in a medium soup pot over medium heat and cook, stirring occasionally, until the ham renders its fat and softens, about 5 minutes.

Meanwhile, slice t he kernels from the ears of corn into a large bowl. Using the back of a heavy knife, scrape the "milk" and any remaining kernels from the cobs into the bowl.

Add the corn to the soup pot and cook, stirring, until the corn begins to soften, about 5 minutes. Stir in the flour. Cook, stirring, until the flour is absorbed by the vegetables. Add the milk, raise the heat to medium-high and cook, stirring, until the soup thickens slightly, about 10 minutes. Reduce the heat to low and simmer until the corn is soft and its flavor permeates the soup, about 15 minutes. Stir from time to time and skim off any "scum" that floats to the top.

Just before serving, remove the chile. Add the salt, stir, taste and adjust the seasoning. Ladle into large bowls and garnish each with 2 tablespoons of minced green onions.