Southwestern Corn and Potato Soup |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Enriched with coarsely mashed potatoes, this lively soup makes for an easy supper. Serve the Accompaniments in separate bowls for an interactive touch. Ingredients:
3 tablespoons olive oil |
1 large onion, chopped |
1 fresh jalapeño, seeded and finely chopped |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1 1/2 lb large yellow-fleshed potatoes such as yukon gold (about 2) |
3 1/4 cups reduced-sodium chicken broth (26 fl oz) |
1 cup water |
1 (10-oz) package frozen corn (not thawed) |
3 tablespoons fresh lime juice |
1/4 cup finely chopped fresh cilantro |
accompaniments: 1/2-inch cubes of california avocado; chopped fresh cilantro; tortilla chips; lime wedges |
Directions:
1. Heat oil in a 5- to 6-quart heavy pot over moderate heat until hot but not smoking, then cook onion, jalapeño, salt, and pepper, stirring occasionally, until onion is pale golden, about 8 minutes.
2. Meanwhile, peel potatoes and cut into 1-inch pieces.
3. Add broth, water, and potatoes to onion mixture and cover pot, then bring to a boil over high heat.
4. Reduce heat and simmer, uncovered, stirring occasionally, until potatoes are very tender, 12 to 14 minutes.
5. Coarsely mash potatoes in pot with a potato masher. Stir in corn and simmer, uncovered, 3 minutes.
6. Stir in lime juice, cilantro, and salt to taste.
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