White Corn And Chipotle Soup (Vegetarian)

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