Name: White Corn And Chipotle Soup (Vegetarian)
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

Are you running to God during your trials? If not, you are short-cutting the process. You see, when most people, even most Christians have problems, they immediately run to all the sources they have available to bring relief. Some are good, others are bad. The problem is none of them are ultimately effective. We expect people to be our personal Messiahs and they can’t. We use entertainment to numb our troubles and the trouble, though camouflaged, is still there. We abuse substances to turn off the pain and it doesn't. We try food and sex to fight the pain with pleasure and it’s ineffective. These things bring a shallow refuge and temporary reprieve in the little matters, but in the long haul they are proven unsuccessful. That is why God in His love for us wants us to run to Him.

Randy Smith

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
Converted by MM_Buster v2.0l.

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