Title: White Corn And Chipotle Soup (Vegetarian)
Categories: Veg05
Yield: 4 servings

3 Ears fresh white sweet corn
5 c Water
2 Pinches kosher salt
2 tb Butter; or margarine
OR salad oil
1 1/2 c Diced onion
3/4 c Chopped celery
3 Chipotle peppers; seeded &
-diced
2 md Russet potatoes; peeled &
-coarsely
; chopped
Freshly ground black pepper
-to taste
Fresh cilantro sprigs; for
-garnish
Lime juice; for garnish

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

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