Cranky n Stinky.com

This dish is perfect for the last rounds of local corn, on a cool fall evening.

4-6 hungry folks, 8-10 as a starter:

• 1 lb of small new potatos boiled skins on in salt water
• 6 ears of corn, 3 grilled to carmlization, 3 boiled.
• 1 medium onion
• 3 medium cloves of garlic pressed or crushed.
• 3 cups of milk
• 1 cup of light cream
• 3 tbs of butter
• 3 tbs of flour
• 2 tbs of Chipotle sauce / dip
• 2 tbs of chipolte mrs dash
• salt and pepper to taste
• 2tbs olive oil

Boil potatoes till soft, 10-15 mins. Boil / grill corn till done In a soup pot soften onion, and cook garlic When soft set aside, and create a light roux in the pan with the remaining oil, butter, and flour. Cook till it loosens up, then comes back together. Whisk in milk, so it thickens. Then add cream, potatoes, sauce, mrs dash. Cool the corn, then separate from ears, careful to not cut too deep. Then with back of knife get the remaining hulls and juice off the cobs. Add to pot, and cook to a slow simmer then serve.

Garnish with a dash of hot sause, and sprig of cilantro.