| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Vegetarian | Veg05 | 4 | Servings |
INGREDIENTS
| 3 | Ears fresh white sweet corn | |
| 5 | c | Water |
| 2 | Pinches kosher salt | |
| 2 | T | Butter, or margarine |
| OR salad oil | ||
| 1 1/2 | c | Diced onion |
| 3/4 | c | Chopped celery |
| 3 | Chipotle peppers, seeded & | |
| diced | ||
| 2 | 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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Nutrition (calculated from recipe ingredients)
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Calories: 503
Calories From Fat: 128
Total Fat: 14.6g
Cholesterol: <1mg
Sodium: 1364.9mg
Potassium: 1294.7mg
Carbohydrates: 93.9g
Fiber: 9.9g
Sugar: 12.3g
Protein: 11.7g