Corn soup with chipotle and popcorn

Shuck the corn: slit the tip, peel the leaves to the bottom, gather leaves and silks and snap them off at the base.

Slice the kernels off the cob starting halfway down, turning as you go; flip and repeat, catching the milky juices.

Cover the saved cobs with fresh thyme and water or milk; cook covered on low heat 30 minutes for a corn stock.

Chop the shallots and sweat them in olive oil and butter in a large hot pot, about 8 minutes on medium heat.

Add the corn, cook 5 minutes more, and season with salt and pepper.

Pour in the corn stock and cook covered on low heat 20 minutes more.

For the garnish, fire roast two ears of corn, coat them with butter and wrap in plastic.

Blend in a powerful blender to break down the fibre, then pass through a fine mesh sieve.

Keep chipotle in adobo for the garnish; it is very hot, so use it sparingly.

Cook popcorn in lemon olive oil and season with espelette pepper, chili pepper or paprika, and salt.

Serve the soup garnished with the roasted corn, popcorn and chipotle.