Arugula Salad with Caroline’s Dressing and Corn, Chipotle and Potato Soup
Sautee one chopped white onion, add minced garlic and one minced Chipotle pepper in Adobo Sauce (Goya). Then add fresh kernels from 5 ears of corn and sautee for a few minutes, add Yukon potatoes (3/4 inch) and cover with chicken broth. Boil then simmer for a 15 minutes. Turn off while the potatoes are still firm, as they’ll continue to cook in the hot broth. Serve at warm temperature with cilantro.