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Step 1: Drain and rinse 2 (15-ounce) cans corn kernels. Place in a medium saucepan. Step 2: Cook the corn over medium heat, stirring occasionally, until the moisture evaporates and there is some browning at the bottom of the saucepan, about 8 minutes. Reserve 1/2 cup of the corn. Step 3: Transfer the remaining corn to a blender, add 2 cups unsweetened oat milk or whole milk, and blend until smooth. Step 4: Melt 2 tablespoons unsalted butter in the same saucepan over medium-high heat (no need to clean). Step 5: Add the reserved corn to the saucepan and cook until the kernels start to brown and pop, about 1 minute. Step 6: Pour in the blended soup, add 1/2 teaspoon kosher salt, and simmer until slightly thickened, 2 to 3 minutes. Taste and season with more kosher salt as needed. Step 7: Serve topped with freshly ground black pepper and finely chopped fresh chives if desired.
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