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Topic: Spicy Potato Corn Soup  (Read 1581 times)
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« on: August 27, 2010 04:26:14 PM »

This soup is soooo yummy. I'll try to add pics later, but it was a kind of an off the cuff dinner last night. I plan to add turkey kielbasa to the leftovers. This is one of those lovely soups that uses a stick blender to make it seem creamy, without using any cream.

1 minced jalapeno
1/4 cup chopped yellow or white onion
splash of white wine (optional)
2-3 cups red potatoes, chopped into small pieces (leave skin on)
1 can chicken broth
Fresh corn, cut from two cobs or about 1 to 1 1/2 cups canned or frozen corn

Saute jalapeno and onion in a tiny bit of oil, or just use Pam spray. When it starts to brown slightly, add wine to deglaze pan. Add chicken broth and potatoes, the broth should just cover potatoes.

Cover with lid and simmer for 15 minutes or so, checking and stirring occasionally to see if potatoes are soft.

When cooked through, begin to stick blend, remembering to keep under the surface to prevent splashbacks. Add a little water if you are getting more of a "mashed potato" effect than a soup.

I think I added about 3/4 cup water. Add corn in and let cook for a couple more minutes. Add salt and pepper to taste.

I served this with a little swiss cheese and sour cream mixed in and topped with a few tortilla chips, but after adding that I decided it tasted better before the cheese and sour cream!

« Last Edit: August 27, 2010 04:27:45 PM by MareMare » THIS ROCKS   Logged

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« Reply #1 on: August 28, 2010 04:31:54 AM »

YUM! I'm giving this one a try. Thank you Mare for sharing. Smiley
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« Reply #2 on: September 06, 2010 08:07:58 AM »

This sounds really good. I love potato soups.  Smiley

« Reply #3 on: September 12, 2010 07:55:37 PM »

I am so adding this to my winter soup list.  Yum!
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