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Southwestern Corn and Potato Soup

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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.

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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.

Details

Preparation

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.

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