Chilled Corn Soup with Adobo Swirl

Ingredients

• 1 teaspoon chipotles in adobo canned
• 4 servings cilantro leaves fresh
• 3 cups ears corn fresh (cut from 3 ears of corn)
• 2 tablespoons juice of lime fresh divided
• 2 cups chicken broth 
• 3 tablespoons olive oil divided
• 1 cup onion sweet chopped (such as Vidalia or Maui)
• 1 cup water ()

Equipment

• bowl
• sauce pan
• whisk
• blender

Directions

1. Heat 1 tablespoon olive oil in heavy large saucepan over medium-high heat.
2. Add onion and sauté until soft, about 4 minutes.
3. Add corn kernels, broth, and 1 tablespoon lime juice; bring mixture to boil. Reduce heat to medium and simmer until corn is just tender, about 3 minutes. Working in batches, puree soup in blender until almost smooth. Stir in remaining 1 tablespoon lime juice and 1 cup water (or more as needed to thin soup to desired consistency). Season corn soup to taste with salt and pepper.
4. Transfer soup to large bowl; cover and refrigerate until chilled, about 2 hours or overnight.
5. Meanwhile, whisk remaining 2 tablespoons olive oil and adobo sauce in small bowl to blend. Divide chilled corn soup among 4 bowls.
6. Drizzle soup with adobo oil, then garnish with cilantro and serve.