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1
Heat olive oil in saucepan over medium-high heat.
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2
Add onions, and saute 3 to 4 minutes, or until translucent, stirring occasionally.
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3
Add garlic, chipotle powder and chipotle in adobo sauce, and saute 1 minute more.
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4
Add corn kernels, and saute 4 to 5 minutes, stirring constantly to prevent corn kernels from burning or sticking to bottom of pan.
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5
Remove from heat, and set aside.
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6
Combine corn mixture with salt, pepper and vegetable stock in saucepan, and bring to a boil.
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7
Place reserved corncobs in pan.
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8
Reduce heat to medium-low, and cook 30 minutes, stirring occasionally to prevent corn kernels from sticking to bottom of pan.
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9
Meanwhile, place bell pepper in blender with 1/2 cup heavy cream, and blend well 1 minute.
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10
Pour through fine sieve, and discard contents of sieve.
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11
Pour red bell pepper sauce into squirt bottle, and set aside to use for garnish.
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12
Remove corn soup from heat, discard corncobs and set aside.
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13
Place corn soup mixture in blender, and puree 3 minutes.
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14
Repeat until mixture is completely pureed.
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15
Pour blended mixture through sieve, and discard contents of sieve.
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16
Return mixture to saucepan.
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17
Add remaining cream, and heat over medium-low heat 10 minutes, stirring occasionally to prevent burning.
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18
Do not boil because cream may curdle.
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19
To serve, pour into bowls, and garnish with red pepper sauce.
