Ingredients:

1⁄4 cup canola oil

1 large onion, peeled and sliced

3 garlic cloves, sliced

1 large red pepper, seeded and sliced

3 potatoes, sliced

4 cups chicken or very light vegetable broth, plus more as needed

1⁄2 teaspoon cumin

3 cups frozen yellow corn

1 (8-ounce) can mild green chilies, drained

1 small jalapeño pepper, seeded and sliced, optional

1⁄4 cup coarsely chopped fresh cilantro, plus additional for garnish

Kosher salt

Freshly ground black pepper

 

Directions:

Pour the canola oil in a large soup pot over medium heat and sauté the onions, garlic, red pepper and potatoes until the onion is wilted (5 to 7 minutes), stirring so all the vegetables sauté evenly. Add the broth and cumin. Continue to cook 10 minutes and then add the corn, chilies and jalapeño. Continue cooking and stirring until the potatoes are soft and can be pierced easily with a fork. Add the cilantro, salt and pepper and cook until heated through, about 5 minutes. In batches, puree the soup in a blender or food processor so that it is still a little chunky, not smooth. If the soup is too thick, add additional broth as necessary. Serve topped with chopped cilantro.

 

Yield: 6 to 8 servings