Spicy Corn Soup

This evening I arrived home from a weekend away and was welcomed by a very empty refrigerator.  I had no plan.  The only item of any substantial quantity was corn – 3 ears.  So that’s what I used to make dinner: Spicy corn soup.  I started out with lots of ideas about what direction to take with the soup, so I just made it up as I went along.  I made this lactose-free, but you can, of course, use milk or cream in place of the rice milk below.

3 ears corn
1 large clove garlic (or equivalent)
3 T. olive oil
1 c. rice dream
1/2 c. water
1 T. hot Mexican chile powder
1 pinch cayenne
salt & pepper

Remove corn from cobs and set aside. Saute garlic in olive oil until browned. Add corn to pan and saute with chile powder for 5-7 minutes. Add rice dream and heat until just starting to simmer. Add cayenne, salt and a generous dose of freshly ground pepper. Simmer for 3 minutes. Mix in blender until soup is of smooth consistency. Add water and return to heat. Add water until desired thickness is achieved. I needed to boost the volume to make sure I had enough for dinner for 2, so I added a health dose of water and thickened the soup with Wondraflour.  I served it with toasted tortilla chips, brushed with butter and tomatillo salsa.  Voila!  Dinner on the fly…