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Southwestern Corn and Potato Soup

  • 6servings
  • 20minutes

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Source: www.epicurious.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B6, C, E, P
MineralsNatrium, Fluorine, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 tablespoons olive oil

  2. 1 large onion, chopped

  3. 1 fresh jalapeño, seeded and finely chopped

  4. 1/2 teaspoon salt

  5. 1/4 teaspoon black pepper

  6. 1 1/2 lb large yellow-fleshed potatoes such as Yukon Gold (about 2)

  7. 3 1/4 cups reduced-sodium chicken broth (26 fl oz)

  8. 1 cup water

  9. 1 (10-oz) package frozen corn (not thawed)

  10. 3 tablespoons fresh lime juice

  11. 1/4 cup finely chopped fresh cilantro

  12. Accompaniments: 1/2-inch cubes of California avocado; chopped fresh cilantro; tortilla chips; lime wedges

Instructions Jump to Ingredients ↑

  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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