Vegetarian Southwest: White Corn And Chipotle Soup

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* Exported from MasterCook *

 

White Corn And Chipotle Soup

 

Recipe By : Vegetarian Southwest, by Lon Walters, page 35

Serving Size : 2 Preparation Time :0:00

Categories : Potatoes Soups And Stews

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 ears fresh white sweet corn

5 cups water

2 pinches kosher salt

2 tablespoons butter

OR margarine or salad oil

1 1/2 cups diced onion

3/4 cup chopped celery

3 chipotle peppers -- seeded and diced

2 medium-size russet potatoes

peeled and coarsely chopped

Freshly ground black pepper -- to taste

Fresh cilantro sprigs -- for garnish

Lime juice -- for garnish

 

SERVES 2 TO 4

 

From Chef Jay D. Wulf, The Range Gate, Bernalillo, New Mexico

 

Chuck and clean corn, and reserve corn cobs after removing kernels. Place

the corn cobs in a pot large enough to hold them. Cover 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 the 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.

 

AUTHOR'S NOTE: If corn is not in season, use frozen corn and a quart of

vegetable stock for the water.

 

 

 

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