Corn Chipotle Soup

INGREDIENTS
4    cups frozen corn kernels, thawed, divided
2    tablespoons olive oil or butter
1    medium white onion, chopped
½   cup chopped celery
6    cloves garlic, minced
1    small white potato, diced ½ inch
1    small can (8 ounce) tomato sauce
3    cups low sodium chicken or vegetable broth
2-3 whole chipotle peppers (from a small 7 ounce can)
1    tablespoon dried thyme
1    tablespoon dried cilantro
2    teaspoons lime juice

METHOD

In a medium sauce pan, add the olive oil, the onions and celery. Cook for 6 to 7 minutes until the onions are translucent. Add the garlic and cook for 1 minute. Add the potatoes, tomato sauce, broth, chipotle peppers, 2 cups of corn and the spices. Bring to a boil, lower the heat to a simmer and cook for 15 to 17 minutes until all the vegetables are tender.

Working in batches if necessary, pour the soup into a blender or food processor and process to a puree. Return to a clean sauce pan and add the rest of the corn. Bring the heat to a simmer and cook for 4 to 5 minutes.. Remove from the heat and add the lime juice. Serve immediately.