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1 cup corn

1 cup unsweetened almond milk or milk of choice

1/16 teaspoon garlic powder

1/16 teaspoon onion powder

1/8 teaspoon salt

1 teaspoon sriracha sauce

2 drops liquid smoke

Pulse 5 times in a high speed blender. Pour into a pan and heat over medium stirring or into a bowl and microwave stirring and testing after each minute.

I ate at the Blue Corn Café in Santa Fe many years ago. I've been making versions of this soup ever since. It is still on the menu described as grilled yellow corn and chipotle peppers in a cream soup. Modifications to make this more authentic would be to us...