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.
- 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.
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.