Southwestern Corn and Potato Soup

Makes 6 servings

Laurie

ingredients

3 tbsp olive oil
1 large onion, chopped
1 fresh jalapeño, seeded and finely chopped
1/2 tsp salt
1/4 tsp black pepper
1 1/2 lbs large yellow-fleshed potatoes such as Yukon Gold (about 2)
3 1/4 C reduced-sodium chicken broth (26 fl oz)
1 C water
1 (10-oz) package frozen corn (not thawed)
3 tbsp fresh lime juice
1/4 C finely chopped fresh cilantro
Accompaniments: 1/2-inch cubes of California avocado; chopped fresh cilantro; tortilla chips; lime wedges

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
Meanwhile, peel potatoes and cut into 1-inch pieces.
3
Add broth, water, and potatoes to onion mixture and cover pot, then bring to a boil over high heat.
4
Reduce heat and simmer, uncovered, stirring occasionally, until potatoes are very tender, 12 to 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.