White corn and chipotle soup (vegetarian)

4 servings

Ingredients

Quantity Ingredient
3 Ears fresh white sweet corn
5 cups Water
2 Pinches kosher salt
2 tablespoons Butter; or margarine
OR salad oil
1½ cup Diced onion
¾ cup Chopped celery
3 Chipotle peppers; seeded & diced
2 mediums Russet potatoes; peeled & coarsely
; chopped
Freshly ground black pepper to taste
Fresh cilantro sprigs; for garnish
Lime juice; for garnish

Directions

Shuck and clean corn, and reserve corn cobs after removing kernels. Place the corn cobs in a pot large enough to hold them. Cover them with water, add a pinch of salt, and bring to a slow simmer, uncovered, for 20 to 30 minutes. Remove cobs, strain stock, and set liquid aside.

In a stock pot, melt the butter over low heat. Add corn kernels, onion, celery, and a pinch of salt and cook, uncovered, for 3 to 5 minutes. Add chipotle peppers, potatoes, and stock. Simmer until potatoes are cooked through. Puree all ingredients and adjust consistency with a little water if too thick. Add ground pepper and adjust salt if necessary. To serve, pour into bowls and garnish with cilantro sprigs and a squeeze of lime.

Serves 2 to 4 people.

If corn isn't in season, use frozen corn and a quart of vegetable stock for the water.

Restaurant: The Range Cafe, Bernalillo, New Mexico, Chef Jay D. Wulf.

Book: Vegetarian Southwest, recipes from the region's favorite restaurants, by Lon Walters, 1998; ISBN: 0-87358-710-3.

Recipe by: The Range Cafe, Bernalillo, New Mexico, Chef Jay D. Wulf Converted by MM_Buster v2.0l.

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