Ingredients:

1/2 pound crusty bread, oven-dried
2 Tbsp butter
2 cups chopped onion
4 cups corn kernels, fresh or frozen (defrosted & drained)
4 Tbsp Urban Accents Rio Grande Chili Blend
2 tsp Urban Accents Mesa Rosa Chipotle (for spicier soup, add more)
4 cups chicken stock
1 cup milk
1/4 cup thinly sliced red pepper
1 tablespoon paprika
8 ounces plain yogurt
2 tablespoons chopped chives

Directions:

To dry bread, preheat oven to 200F.  Tear bread into chunks, place on cookie sheet and bake for 10-12 minutes. 

Melt butter in large stockpot over medium heat.  Add onions and cook for 2 minutes stirring constantly so onions do not brown.  Add corn, Rio Grande Chili Blend and Mesa Rosa Chipotle.  Stir to combine well and cook until onions are transparent, about 2 minutes more.  Add stock and bring to simmer.  Add milk and chunks of bread; bring back to a simmer and cook until bread begins to dissolve, about 25 minutes.  (Bread chunks act as a thickener.)  Remove from heat and let cool for 15 minutes. 

Pour mixture into blender or use immersion blender to puree until it reaches a desired texture, anywhere from chunky to smooth.  Cover and chill for at least four hours.  Taste and add salt and pepper to taste. 

Ladle soup into individual bowls and decorate with strips of pepper. Place a large dollop of yogurt in the middle and sprinkle with chives.