Southwest Potato Corn Chowder

A very warm and ﬁlling soup. Garnish with chopped avocado, lime juice, and cilantro.

4 Yukon Gold potatoes, cut into ½-inch cubes, skin left on

2 tablespoons olive oil

1 large onion, chopped

2 cloves garlic, minced

3 cups low-sodium broth (chicken or vegetable)

1 12-ounce bag of frozen sweet corn

1 can green chiles

½ teaspoon cumin

½ teaspoon white pepper

1 cup milk

In a stockpot, heat olive oil over medium heat and add onion. Saute for 3-4 minutes, then add cumin, white pepper, garlic and stir. Add potatoes saute for 2 minutes more.
Add broth and bring to boil. Reduce to simmer and stir in corn and chiles. SImmer for 15 minutes or until potatoes are tender.
Puree half of contents of stockpot with an immersion blender or in a conventional blender. Add pureed soup back to stockpot. Stir in milk and simmer. Adjust with salt and pepper to taste.

An Oldways photo and recipe (Sara Talcott)

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