White Corn And Chipotle Soup (vegetarian)

There is no one gift which offers so strong a temptation both to vanity and to pride – as that of public speaking. If the orator really excels, and is successful, he is the immediate spectator of his success, and has not even to wait until he has finished his discourse; for although the decorum of public worship will not allow of audible tokens of applause, it does of visible ones – the look of interest, the tear of penitence or of sympathy, the smile of joy, the deep impression on the mind, the death-like stillness, cannot be concealed – all seem like a tribute of admiration to the presiding spirit of the scene; and then the compliments which are conveyed to his ear, after all the silent plaudits which have reached his eye – are equally calculated to puff him up with pride. No men are more in danger of this sin than the ministers of the Gospel; none should watch more sleeplessly against it.

John Angell James

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) ---------------------------------------------- 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