Southwestern Corn and Potato Soup
A hearty southwestern-style soup featuring tender Yukon Gold potatoes and corn, brightened with fresh lime juice and cilantro. The jalapeño adds a subtle heat while the creamy potatoes create a satisfying base.
Ingredients
- •3 tablespoons olive oil
- •1 large onion
- •1 whole jalapeño
- •½ teaspoon salt
- •¼ teaspoon black pepper
- •1½ lb Yukon Gold potatoes
- •3¼ cups reduced-sodium chicken broth
- •1 cup water
- •10 oz frozen corn
- •3 tablespoons fresh lime juice
- •¼ cup fresh cilantro
- •1 serving accompaniments
Cooking Instructions
- 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.
8 min
- 2.
Meanwhile, peel potatoes and cut into 1-inch pieces.
5 min
- 3.
Add broth, water, and potatoes to onion mixture and cover pot, then bring to a boil over high heat.
10 min
- 4.
Reduce heat and simmer, uncovered, stirring occasionally, until potatoes are very tender, 12 to 14 minutes.
14 min
- 5.
Coarsely mash potatoes in pot with a potato masher. Stir in corn and simmer, uncovered, 3 minutes.
3 min
- 6.
Stir in lime juice, cilantro, and salt to taste.
2 min
