Spiced Up Mom

1: In a heavy bottomed saute pan, heat 2 tbsp. of oil. Add the whole dried chili, if using.

2: Once the oil is hot, add the shallots and cook until they begin to soften and turn translucent.

3: Add the smoked paprika and the turmeric (if using) and cook for an additional 1-2 minutes.

4: Add the corn and butter into the pan and saute for 4-5 minutes.

5: Add the heavy cream and allow to simmer for a couple minutes.

6: Transfer the corn mixture into a blender and blend until smooth, adding chicken stock as necessary.

7: Strain the corn puree through a fine mesh sieve using a spatula into a saucepan.

8: Warm the soup over medium heat, adding chicken stock as necessary to reach desired consistency.

9: Taste for seasoning and add salt and pepper as needed.

10: If desired, smoke the soup for about 5 minutes using a smoke-gun and froth using a milk frother.

11: Serve garnished with microgreens/chopped parsley and drizzle with chili oil or hot sauce, if desired.