• baking sheet
• large sauce pan or Dutch oven
• knife
• blender or food processor
• frying pan
• sauce pan

• 6 ears corn
• 3½ c vegetable stock
• ½ c water
• 4 scallions
• 1 red pepper, seeded and diced
• 1 poblano or two jalapeño peppers, seeded and finely chopped
• 4 T olive oil
• 3 cloves garlic, minced
• 2 medium tomatoes, peeled, seeded, and diced
• 1½ t salt
• black pepper
• 2 medium shallots, minced
• ½ pound russet potatoes, peeled and diced

Meanwhile, shuck the other two ears, simmer in stock for 15 minutes, let cool (don't discard stock!), cut off the kernals, purée them with water, and set aside.

Thinly slice two of the scallions. Heat 2 T oil in frying pan and sauté the peppers and sliced scallions, stirring occasionally, until peppers are soft, 8-10 minutes. Add garlic and tomatoes and continue cooking 5-10 minutes, until tomatoes break down and sauce thickens. Season with salt and pepper, and set aside. This is a garnish for the soup known as sofrito.

When roasted corn is ready, remove from oven and let cool for a few minutes, then shuck and cut off kernals.

Heat 2 T oil in sauce pan over medium heat. Cut the remaining 2 scallions into ½-in pieces and sauté with shallots, stirring frequently, until shallots begin to color, 3-4 minutes. Add corn kernals and corn purée, vegetable stock, and potatoes. Turn heat up to high. Cover, bring to boil, reduce heat, add salt, partially cover, and simmer until potatoes are soft, about 10 minutes. Stir in sofrito and serve.

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