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 isnt 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.

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