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Cooked by: Chef / Last Modified: 3/24/2004 / Course: soup / Number of Servings: 4 |
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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.
| Ingredients:
3 Ears fresh white sweet corn
5 Cup(s) Water
2 Pinch(s) Kosher salt
2 Tablespoon(s) Butter or margarine
1 1/2 Cup(s) Diced onion
3/4 Cup(s) Chopped celery
3 Chipotle peppers, seeded
2 medium Russet potatoes, peeled |
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