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Southwest Corn-Potato Soup


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Member since 2006

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Ingredients

1 large sweet onion, chopped
1 green bell pepper, seeded, chopped
3-4 garlic cloves, finely chopped
2 jalapeno peppers, seeded, finely chopped
2 T. (more or less) cumin
4 T. (more or less) extra virgin olive oil
1/8 c. vegetable broth mix
4-6 c. water
3 10-oz. bags frozen corn
1-2 large russet potato, 1/2" cubes
1/4 c. parsley
salt and pepper
5 limes, wedged


n large pot, simmer onion, green pepper, jalapenos and garlic till soft (about 10 mins.).


Add cumin and potatoes and stir. Let simmer 2-5 mins., stirring occasionally.


Add 2 c. water and vegetable broth mix, stirring. Add 2 c. water, stir. Let simmer about 10 mins., until potatoes are about half done.


Add corn and cook till potatoes are done, but firm. (If corn is thawed, this will take about 10 mins. If still frozen, abou 10-20 mins.)


Add water as needed, to fill pot, or wait until after next step to determine how thick/thin you like it.


When done, add parsley. Using stick blender, liquefy about 1/3 of the corn and potatoes. This will thicken the soup into a chowder. You can also transfer about 1/3-1/2 of the soup to a regular blender, liquefy and return to pot.


Serve with lime wedges!


This recipe is adapted from a Moosewood recipe where a friend is a member of the collective. It is very easy to make.


The lime is what makes the soup special. Corn and lime are wonderful together.


These amounts are guides and designed to allow the cook to modify anything according to taste and need. How much water you use is up to you.



I'm an informal, lazy cook, and I use about 2 1/2 Tupperware 10-oz. tumblers of water in a 6-qt. pot. I use about 3 T. cumin and unrefined Celtic sea salt.


If you like cilantro (it tastes like soap to me), use that instead of parsley.


This makes a big pot of soup, enough for 2 hungry people plus lunch or dinner the next day, or 4-6 hungry people for one meal, depending on what else is served.


There is little heat to this recipe; it's savory. Leftovers are hotter, but not uncomfortably so. I'm not fond of heat, since it seems to mask flavors in addition to being unpleasant. My young grandsons (7 & 4) l-o-v-e love this soup.


I serve this soup with my own Spinach-Tofu Burritos, which you can find at BakeSpace, as well.


Pairs Well With


Notes

A dash of local for every season
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