Instructions: In a small heavy skillet, heat the olive oil over medium heat. Add the shallots and cook, stirring frequently, for 2 to 3 minutes, or until softened and slightly golden. Add the corn and cook for 2 minutes, then add the garlic and cook for 1 minute more, until it has released its aroma.

Remove from the heat and let cool. In a small glass bowl, stir the corn mixture together with all the remaining ingredients for the Mint-Corn salsa. Set aside, covered, in the refrigerator for 1 hour.

In a large stockpot, combine the chicken, onion, tomatoes, celery, and cilantro. Add 8 cups of the water, cover, and bring to a boil over medium-high heat. As soon as the liquid comes to a boil, reduce the heat to low and simmer partially covered for 1 hour, skimming the fat and scum from the top several times. Remove the chicken, strip the meat from the bones, and discard the bones. Set the meat aside (according to taste, either discard or cut the skin into strips and reserve). Strain the liquid through a sieve back into a clean pan and discard the solids. Add the reserved chicken meat (and skin, if desired), carrots, rice, salt, pepper, and remaining 2 cups water to the pot and bring to a boil over medium heat.

Reduce the heat to low and simmer the soup partially covered, for 30 minutes more. Taste for seasoning and serve in warm bowls, garnished with a mound of the salsa.

Yield: 6 servings

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