| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Vegetarian |
Veg05 |
4 |
servings |
INGREDIENTS
| 3 |
|
Ears fresh white sweet corn |
| 5 |
c |
Water |
| 2 |
|
Pinches kosher salt |
| 2 |
tb |
Butter; or margarine |
|
|
OR salad oil |
| 1 1/2 |
c |
Diced onion |
| 3/4 |
c |
Chopped celery |
| 3 |
|
Chipotle peppers; seeded & diced |
| 2 |
md |
Russet potatoes; peeled & coarsely |
|
|
; chopped |
|
|
Freshly ground black pepper to taste |
|
|
Fresh cilantro sprigs; for garnish |
|
|
Lime juice; for garnish |
INSTRUCTIONS
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
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