I love this delicious, simple vegan soup that has an intense corn flavor as a result of the homemade stock that relies on the cobs for its creation. While the soup has no cream, the starch in the corn gives it a lovely creaminess that doesn’t have you missing the dairy at all. I used an immersion blender to purée my soup and added plenty of kernels at the end. The roasted poblanos provide just the right amount of heat to the soup. The recipe calls for 6 ears of corn, although I used more like 8 and added more like 5 cups of corn to the broth. I also garnished the soup with chopped avocado and cilantro and sprinkled the soup with some Aleppo pepper right before serving.

Click here for a link to the recipe from New York Times Cooking.