Menu Enter a recipe name, ingredient, keyword...

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.

Google Ads
Rate this recipe 0/5 (0 Votes)


  • 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.



Step 1

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.


You'll also love

Review this recipe

Patio Potatoes roasted new potatoes