- Cooking Time:
- Preparation Time:
- 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.
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