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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 use heavy cream and chicken stock, chipotles, sautéed onions, part of a garlic clove, and grilled corn. Their version is so spicy that the first taste takes your breath away. Mine still means I need a Kleenex, but it was for my nose, not because my eyes were tearing, too. If you keep chipotles in your freezer, a heaping teaspoon of that would be better, but I was currently out. Leave out the liquid smoke if you use chipotle pepper. You could also drizzle the top with chili oil for a prettier presentation. Cut back on the sriracha if you do so. Another variation would be to hold back ¼ cup of corn to stir in whole at the end. If you get the opportunity to try the original, do. If not, I hope you like my healthy, toned down, fast version.

https://bluecorncafe.com/menus/

My measuring spoons are currently unavailable, but Amazon has other choices that go down to 1/64th teaspoon.

https://smile.amazon.com/MiLanNuo-Stainless-Steel-Measuring-Spoon/dp/B07GRYZRPY/ref=sr_1_fkmr0_1?crid=H1ZP3T5IRPAW&keywords=measuring+spoons+1%2F64+1%2F32+1%2F16+1%2F8+1%2F4+1%2F2+teaspoon&qid=1558342247&s=gateway&sprefix=measuring+spoons+1%2F64%2Caps%2C155&sr=8-1-fkmr0