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 isnt 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 regions 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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|Serving Size: 1 Serving (509g)|
|Recipe Makes: 4|
|Calories from Fat: 91 (18%)|
|Amt Per Serving||% DV|
|Total Fat 10.1g||13 %|
|Saturated Fat 4.3g||21 %|
|Monounsaturated Fat 2.6g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 15.3mg||5 %|
|Sodium 173mg||6 %|
|Potassium 997.5mg||26 %|
|Total Carbohydrate 96.1g||28 %|
|Dietary Fiber 4.1g||16 %|
|Sugars, other 92g|
|Protein 12.3g||18 %|
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Calories per serving: 505
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