Instructions: Heat butter in large saucepan or Dutch oven on medium-high heat. Cook onion and garlic until tender and fragrant. Add corn and cook for a few minutes.

Add potato and milk. Bring to a boil, reduce heat and cook gently for 20 to 25 minutes, or until potatoes are tender. Puree.

Return soup to saucepan. Add cream, salt and pepper and heat. Taste and adjust seasonings if necessary.

Meanwhile, broil red pepper until balck and blistered on all sides.

Cool. Remove black peel. Discard ribs and seeds.

Puree pepper with chipotle chili and adobo sauce. If mixture is too thick, thin with a little water or stock. Place mixture in a squirt bottle or piping tube. (Mixture should be consistency of thick paint and should taste very piquant.)

To serve, spoon soup into individual shallow soup bowls. Pipe a little paint onto soup in Southwestern designs.

A LIGHTER SIDE: Use half the butter. Use chicken stock instead of the milk, and milk instead of the cream.

NOTES :
This recipe, from Bonnie Sterns "Appetizers" book, serves 8.

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