 | | Directions |
- Dice the onion and potato, slice the celery, mince or press the garlic and chop the chili very fine.
- Heat oil in heavy pan over medium heat. Add potato, onion, celery and chili. Cook and stir for about 5 minutes. Add corn, garlic and 1 cup water. Simmer until the potato is soft, 15 - 20 minutes.
- Reserve 1/2 cup of the soup. Mix the remainder with 2 cups cold milk and puree in blender or food processor.
- Return both pureed and unpureed soup to the pan and heat, without boiling, to serving temperature. Add salt and pepper to taste. Sprinkle with chopped parsley, if using, and serve hot.
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Prep Time: 15 minutes
Cook Time: 30 minutes
Container: heavy saucepan
Servings: 4
Serving Size: 1 cup
|  | | Ingredients | | - | | 10 ounces frozen corn or 2 cups fresh |
| - | | 1 onion |
| - | | 1 potato |
| - | | 1 stalk celery |
| - | | 2 cloves garlic |
| - | | 1 chipotle chili, canned in adobo sauce (substitute 1 small jalapeno chili) |
| - | | 2 tablespoons olive or canola oil |
| - | | 1 cup water |
| - | | 2 cups milk |
| - | | 1 tablespoon chopped parsley (optional) |
| - | | salt and pepper |
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