Southwestern Corn and Potato Soup

Ingredients for Southwestern Corn and Potato Soup

• 3 tablespoons olive oil

• 1 large onion, chopped

• 1 fresh jalapeño, seeded and finely chopped

• 1/2 teaspoons salt

• 1/4 teaspoons black pepper

• 675g large yellow-fleshed potatoes such as Yukon Gold (about 2)

• 775ml reduced-sodium chicken broth (775ml )

• 240ml water

• 1 (275g) package frozen corn (not thawed)

• 45ml fresh lime juice

• 1/4 cup finely chopped fresh coriander

• Accompaniments: 1/2-inch cubes of California avocado

• chopped fresh coriander

• tortilla crisps

• lime wedges

How to make Southwestern Corn and Potato Soup

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, coriander, and salt to taste.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.