*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 sauté pan. Sauté red bell pepper strips for 3 minutes. Add onions
and sliced mushroom tops and continue to sauté 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.
Purée. Add mixture back to stockpot. Add the sautéed vegetables, cream, milk and
seasonings. Return to a gentle simmer, stirring to be certain to not scorch. Add
parsley.