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

Accompaniments:

½ inch cubes California avocados

chopped fresh cilantro

tortilla chips

lime wedges

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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