Corn & Potato Soup

Corn & Potato Soup

Text and Photo by Jac Kyles Baker 

Makes 2 to 3 servings

Ingredients

2 cups frozen corn kernels, thawed

1 1/2 cup diced yellow potatoes, peeled or unpeeled

1/2 cup diced red onion

2 cloves of garlic, minced

1/2 tsp chili powder

1/2 tsp smoked paprika

1/4 tsp cayenne

1 TB vegetable oil

2 TB unsalted butter

2 TB vegetable broth concentrate

2 TB minced parsley

salt and pepper

sour cream and green onions (optional)

Preparation

Place onion, garlic, and butter in a large microwave safe casserole or bowl.   Microwave on HIGH 3 minutes.

Add potatoes.  Stir in oil, smoked paprika, chili powder and cayenne.  Cover bowl.  Microwave on HIGH 5 minutes.

Carefully remove cover, being mindful of steam.  Stir in corn, parsley and bullion or concentrate.  Salt and pepper to taste. Add 2 to 3 cups of water.*

Purée 1 cup of soup in a blender or with a stick blender.  Stir purée into soup bowl. Microwave on HIGH 2 minutes and 30 seconds.  Adjust seasoning according to your taste.

Cover soup.  Stand 10 minutes before serving.

Serve with sour cream and green onions, if desired.

Cook’s Notes

* If you don’t have or want to use bouillon or concentrate, feel free to substitute your preferred broth.