Southwestern Corn and Potato Soup

Enriched with coarsely mashed potatoes, this lively soup makes for an easy supper. Serve the accompaniments in separate bowls for an interactive touch.

Photo by Tufgrlz B.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3

    Tbs. olive oil

  • 1

    large onion, chopped

  • 1

    fresh jalapeno, seeded and finely chopped

  • 1/2

    tsp. salt

  • 1/4

    tsp. black pepper

  • 1 1/2

    lb. large yellow-fleshed potatoes such as Yukon Gold (about 2)

  • 1

    cup water

  • 1

    (10 oz) package frozen corn (not thawed)

  • 3

    Tbs. 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

Heat oil in 5 - 6 quart heavy pot over moderate heat until hot but not smoking, then cook onion, jalapeno, salt and pepper, stirring occasionally, until onion is pale golden, about 8 minutes. Meanwhile, peel potatoes and cut into 1" pieces. Add broth, water, and potatoes to onion mixture and cover pot, then bring to a boil over high heat. Reduce heat and simmer, uncovered, stirring occasionally, until potatoes are very tender, 12 to 14 minutes. Coarsely mash potatoes in pot with a potato masher. Stir in corn and simmer, uncovered, 3 minutes. Stir in lime juice, cilantro, and salt to taste.

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