SOUTHWESTERN CORN AND POTATO SOUP (for six)
3 tablespoons olive oil
1 large onion, chopped
1 fresh jalapeno, seeded and finely chopped
½ teaspoon salt
¼ teaspoon black pepper
1-1/2 pounds yellow-fleshed potatoes, such as Yukon Golds (about 3)
3-1/4 cups reduced sodium chicken broth (26 fluid ounces)
1 cup water
one 10 ounce package frozen corn (not thawed)
3 tablespoons fresh lime juice
¼ cup finely chopped fresh cilantro
½ inch cubes California avocados
chopped fresh cilantro
1. Heat oil in a 5 to 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.
2. Meantime, peel potatoes and cut into 1 inch pieces.
3. Add broth, water and potatoes to onion mixture and cover pot. Bring to a boil over high heat.
4. Reduce heat and simmer, uncovered, stirring occasionally, until potatoes are very tender, 12 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.
from Gourmet Magazine, April, 2006