Instructions: *Cut off top of pepper and split down one side. Scrape out seeds.

**Remove stems from cleaned mushrooms. Use as directed. Slice tops in 1/2" slices and set aside.

Add chicken broth, salt, potatoes, mushroom stems, seeded chipotle peppers and corn to stockpot. Simmer until potatoes are tender (about 10-15 minutes).

Melt butter in saute pan. Saute red bell pepper strips for 3 minutes. Add onions and sliced mushroom tops and continue to saute until onions are translucent. Stir in flour and continue cooking, stirring, to cook flour for about 2 minutes.

Transfer the cooked mushroom stems, chipotle peppers, half of the potatoes and half of the corn to food processor with metal blade inserted, or to a food mill. Puree. Add mixture back to stockpot. Add the sauteed vegetables, cream, milk and seasonings. Return to a gentle simmer, stirring to be certain to not scorch. Add parsley.

Ladle into soup bowls. Serve with a hearty bread.

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