Red Chileatole With Fall Vegetables

1. 1

   Cut off kernels from 1 ear corn. Cut remaining 2 ears corn (including cob) crosswise into 1-inch pieces.

2. 2

   Heat oil in a 4-quart heavy pot over moderate heat until hot but not smoking, then cook chiles, garlic, and onion, stirring occasionally, until onion is pale golden, about 7 minutes. Remove from heat and transfer chile mixture to a bowl with a slotted spoon, pressing mixture against side of pot to leave behind as much oil as possible. Do not clean pot; there will be a thin film of oil remaining.

3. 3

   Puree half of chile mixture with 1 cup broth and 2 1/4 teaspoons masa harina in a blender until smooth, then force puree through a medium-mesh sieve with a rubber spatula into a medium bowl.

4. 4

   Puree remaining chile mixture, 1 cup broth, and remaining 2 1/4 teaspoons masa harina in same manner, forcing through sieve into same bowl.

5. 5

   Heat oil remaining in pot over moderately high heat until hot but not smoking, then cook chile pure, stirring constantly, until it reaches a boil and is slightly thickened.

6. 6

   Stir in remaining 4 cups broth and bring to a simmer, stirring occasionally.

7. 7

   Stir in corn (kernels and pieces), mushrooms, green beans, potatoes, and epazote and gently simmer, uncovered, stirring occasionally, until beans are tender, 15 to 25 minutes.

8. 8

   Thin

9. 9

   with a little more broth or water to attain a light cream soup consistency, then stir in salt.

* Per serving · 4 servings · Values may vary.