Saute the corn, onions, carrots, celery, potatoes, cilantro stalks, garlic, coriander seeds, cumin, and salt and pepper in the oil until the veggies are soft, about 15 minutes.
Add the tomatoes, coconut milk, chili sauce, chipotle puree, hot sauce and Worcestershire sauce and simmer for 15 minutes.
Serve, garnished with cilantro leaves and green onions.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.