Best Southwestern Corn And Potato Soup Recipes

SOUTHWESTERN CORN AND POTATO SOUP

Steps:

• 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.

SOUTHWESTERN CORN AND POTATO SOUP

Steps:

• In covered soup pot, simmer onions, garlic, pepper and salt in 1 cup of vegetable broth for about 10 minutes, or until onions are soft.
• In small bowl, make a paste with cumin and 1 tablespoonful of broth, stir it into the pot, and simmer for another 1 to 2 minutes.
• Add sweet potato and remaining broth and simmer for 10 minutes, until sweet potato softens.
• Add bell pepper and corn, and simmer, covered, for another 10 minutes, or until all of the vegetables are tender.
• Puree about half of the soup in blender or food processor and return it to the pot; the soup will be creamy and thick.
• Add another cup of vegetable broth, if desired, plus salt to taste.
• Gently reheat on low heat.
• If desired, top with a dollop of reduced-fat sour cream and chopped cilantro.