There’s no better way to celebrate summer than with this silky, slightly smoky corn soup. Chipotle chiles help balance the sweet corn for a satisfying vegetarian soup you can serve hot or cold. Meat-lovers can add a little crumbled bacon on top.
Game plan: This soup can be frozen for up to 2 weeks in an airtight container. Freeze the reserved 1/2 cup of corn kernels separately. Defrost both the soup and the kernels in the refrigerator. Purée the soup in a blender to emulsify. Rewarm it if desired, then stir in the corn kernels and garnish with scallions.