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.