Recipes

Southwestern Corn and Potato Soup

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Southwestern Corn and Potato Soup

Southwestern Corn and Potato Soup

amanda

Equipment

  • - OXO Good Grips Cuisine Aroma Blender (5-Cup)

  • - All-Clad 5qt Stainless Steel Stock Pot

  • - Chef's Choice 8qt Hard Anodized Aluminum Stock Pot

  • - OXO Good Grips 2 Qt Stainless Steel Stock Pot

  • - OXO Good Grips 4 Qt Stainless Steel Stock Pot

  • - Cuisinart 6 Qt Stainless Steel Stock Pot

  • - Hamilton Beach 2 Qt Stainless Steel Stock Pot

  • - Le Creuset 5 Qt Stainless Steel Stock Pot

  • - OXO Good Grips 5 Qt Stainless Steel Stock Pot

  • - All-Clad 12 Qt Stainless Steel Stock Pot

  • - Staub 6 Qt Stainless Steel Stock Pot

Ingredients

  • 3 tablespoons olive oil

  • 1 large onion, chopped

  • 1 fresh jalapeño, seeded and finely chopped

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

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

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

  • 1 cup water

  • 1 (10-oz) package frozen corn (not thawed)

  • 3 tablespoons 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

Instructions

1

Instruction 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

Instruction 2

Meanwhile, peel potatoes and cut into 1-inch pieces.
3

Instruction 3

Add broth, water, and potatoes to onion mixture and cover pot, then bring to a boil over high heat.
4

Instruction 4

Reduce heat and simmer, uncovered, stirring occasionally, until potatoes are very tender, 12 to 14 minutes.
5

Instruction 5

Coarsely mash potatoes in pot with a potato masher. Stir in corn and simmer, uncovered, 3 minutes.
6

Instruction 6

Stir in lime juice, cilantro, and salt to taste.
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