Remove corn kernels from cobs. Stand cobs on one end and using a sharp knife, cut down the length of the cob. (Save the cobs!)
Place the corn cobs, 1 teaspoon OSA Gourmet Datil Chipotle and 6 cups of water in a large stockpot or Dutch oven. Bring water to a boil then reduce the heat and simmer for 30 minutes to make a corn broth.
While the broth is cooking, heat 1 teaspoon of oil in a skillet over medium heat. Add 1 cup of the corn kernels and saute for 5 minutes.
Remove corn from the heat and place in a small bowl with1/4 cup of scallions or diced onion, 1/2 cup diced tomatoes, 1 Tablespoon chopped cilantro, and 1 teaspoon OSA Gourmet Delectable Datil Salsa Seasoning. Cover and refrigerate until needed.
Remove and discard the corn cobs from the broth. (You should have about 4 cups of broth remaining in the pot.) Strain broth into a large bowl, then return it to the Dutch oven over low heat.
In a large skillet, heat 1 Tablespoon of oil and saute the onions for 5 minutes. Add the minced garlic and saute another minute.
Add the rest of the corn kernels and the remaining teaspoon of OSA Gourmet Datil Chipotle Steak Seasoning. Cook over medium heat, stirring frequently for another 5 minutes. Add to the corn broth and simmer for another 15 minutes.
You can leave the corn whole or blend the soup until smooth. If using a blender, only fill the container 1/3 to 1/2 full as the hot mixture will explode out of the top if you aren't careful! Cover the blender with a kitchen towel or the top with the center removed and covered with a kitchen towel so the steam can escape. Puree until the mixture is smooth. (Alternately, you can use a stick or immersion blender right in the Dutch oven to blend the soup.)
Once each portion of soup is blended, pour into a large bowl, and puree the remainder of the soup.
If the soup has cooled, you may want to return it to the Dutch oven to reheat for a few minutes.
You may stir in 1 Tablespoon cream or milk into each bowl for a creamier soup if desired before adding the corn salsa. (There are non-dairy cream options available if you wish to keep this soup vegan.)
Serve in bowls with the corn salsa on top.
Garnish with a cilantro leaf, and bacon if desired.
To make the Pesto Crostini - toast the baguette slices. Spread each slice with 1 Tablespoon of cheese and top each with 1 teaspoon of pesto. Serve with the corn chowder.