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1
Remove the corn kernels from the cobs: Place a large container on a damp towel.
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2
Fold a paper towel into fourths and place it inside the container.
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3
Stand one ear of corn on the paper towel, using the stem as a handle.
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4
Using a paring knife, slice downward, letting the kernels fall into the container.
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5
Rotate the cob and continue until all the kernels have been removed; discard the cob.
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6
Repeat with the remaining corn (you should have about 6 cups of kernels).
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7
Discard the paper towel.
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8
Set aside 1/2 cup of the kernels.
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9
Melt the butter in a large saucepan over medium heat until foaming.
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10
Add the chipotles, 1/2 teaspoon of the salt, a pinch of black pepper, and about two-thirds of the scallions.
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11
(Set aside the remaining scallions to use as a garnish.)
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12
Cook, stirring occasionally, until the onions have softened, about 3 minutes.
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13
Add the corn kernels, remaining 1 1/2 teaspoons salt, milk, and water and stir to combine.
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14
Increase the heat to medium high and bring the mixture to a gentle boil.
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15
Reduce the heat to low and simmer until the flavors have melded and the corn kernels are crisp yet tender (not mushy), about 15 minutes.
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16
Set a fine-mesh strainer over a large, heatproof bowl.
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17
Using a blender, puree the soup in batches until smooth, removing the small cap (the pour lid) from the blender lid and covering the space with a kitchen towel (this allows steam to escape and prevents the blender lid from popping off).
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18
Pour the blended soup through the strainer, pressing on the solids with a rubber spatula; discard the solids.
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19
Stir in the reserved 1/2 cup corn kernels.
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20
Season with salt and pepper as needed.
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21
If serving chilled, refrigerate the soup until cold, at least 3 hours.
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22
Garnish with the remaining scallions and serve.
