Roasted Corn Soup with Chipotles  
Based on a recipe from “Jump Up and Kiss Me Spicy Vegetarian Cooking” 
by Jennifer Trainer Thompson

1 head garlic 
10 oz frozen corn kernels
1 yellow onion, finely diced
2 teaspoons vegetable oil
1 teaspoon salt
¼ teaspoon cumin
¼ teaspoon cayenne
¼ teaspoon coriander
2 cups milk
1 cup fat-free half-and-half (or regular half-and-half)
2 tablespoons finely chopped, canned chipotle chilis in adobo sauce

Wrap the head of garlic in foil and roast in a 350º oven for 35 minutes.  Remove from the oven, let cool, and squeeze the garlic from the cloves.

Put the corn in a skillet over medium-high heat and stir gently until brown and caramelized.

Sauté the onion in the vegetable oil until soft and transparent.  Put the onion in a blender with the roasted garlic, salt, cumin, cayenne, coriander, caramelized corn, chipotle chilis and a little of the milk, and purée until smooth.

Place the purée in a saucepan, add the rest of the milk and the half-and-half, bring just to a boil and simmer for 10 minutes until flavors are blended.

Serve immediately.  Serves 4.