Southwestern Corn And Potato Soup

• 3 tablespoons olive oil
• 1 large onion, chopped
• 1 fresh jalapeno, seeded and finely chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 1/2 lb large yellow-fleshed potatoes such as Yukon Gold (about 2)
• 3 1/4 cups reduced-sodium chicken broth (26 fl oz)
• 1 cup water
• 1 (10-oz) package frozen corn (not thawed)
• 3 tablespoons fresh lime juice
• 1/4 cup finely chopped fresh cilantro
• Accompaniments: 1/2-inch cubes of California avocado; chopped fresh cilantro; tortilla chips; lime wedges

1. Heat oil in a 5- to 6-quart heavy pot over moderate heat until hot but not smoking, then cook onion, jalapeno, salt, and pepper, stirring occasionally, until onion is pale golden, about 8 minutes.
2. Meanwhile, peel potatoes and cut into 1-inch pieces.
3. Add broth, water, and potatoes to onion mixture and cover pot, then bring to a boil over high heat.
4. Reduce heat and simmer, uncovered, stirring occasionally, until potatoes are very tender, 12 to 14 minutes.
5. Coarsely mash potatoes in pot with a potato masher. Stir in corn and simmer, uncovered, 3 minutes.
6. Stir in lime juice, cilantro, and salt to taste.

olive oil, onion, fresh jalapeno, salt, black pepper, yellowfleshed potatoes, chicken broth, water, corn, lime juice, fresh cilantro, avocado

Taken from www.epicurious.com/recipes/food/views/southwestern-corn-and-potato-soup-234264 (may not work)