CORN AND CHIPOTLE SOUP

11 ears fresh supersweet corn in their husks
6 cups chicken broth
4 canned chipotle chilies, seeded and julienned (about 1/4 cup)
Salt to taste
6 ounces feta cheese, crumbeld
3 cups corn chips, coarsely crushed

Preheat oven to 400°F. On a baking sheet, roast corn until husks are dark brown, about 20 minutes; cool and remove husks. Cut kernels off 10 of the ears. Slice the remaining ear of corn in six pieces; set aside. In a blender container, combine 3 cups of the corn kernels with 3 cups of broth; puree. In a pan over low heat, simmer corn puree with chipotle chilies and remaining 3 cups broth for 10 minutes. Add remaining corn kernels; season with salt to taste. Spoon soup into bowls; sprinkle with cheese. Top each bowl with one of the reserved corn sections; surround with corn chips. Serve immediately.

Yield: 6 portions (about 11 cups)