Southwestern Corn And Potato Soup

Enriched with coarsely mashed potatoes, this lively soup makes for an easy
supper. Serve the Accompaniments in separate bowls for an interactive
touch.

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

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. Meanwhile,
peel potatoes and cut into 1-inch pieces. Add broth, water, and potatoes
to onion mixture and cover pot, then bring to a boil over high heat.
Reduce heat and simmer, uncovered, stirring occasionally, until potatoes
are very tender, 12 to 14 minutes. Coarsely mash potatoes in pot with a
potato masher. Stir in corn and simmer, uncovered, 3 minutes. Stir in
lime juice, cilantro, and salt to taste.

Makes 6 main-course servings.

Gourmet
Quick Kitchen


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