Are you craving a hearty, flavor-packed soup that transports you to the vibrant landscapes of the Southwest? Look no further! This Southwestern Corn and Potato Soup is a culinary adventure that combines the rustic comfort of creamy potatoes with the sweet pop of corn and a smoky paprika twist. Perfect for chilly evenings or when you need a quick, satisfying meal that will tantalize your taste buds and leave you feeling completely nourished.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Southwestern
Serves: 4 servings
Ingredients
- 2 cups corn kernels
- 2 cups diced potatoes
- 1 onion, chopped
- 4 cups vegetable broth
- 1 cup milk
- 1 tsp smoked paprika
- Salt and pepper to taste
Instructions
- Prepare all ingredients by washing and chopping vegetables: dice potatoes into small 1/2-inch cubes, finely chop the onion, and ensure corn kernels are ready.
- Heat a large soup pot over medium heat. Add a small amount of olive oil and sauté the chopped onions until they become translucent and slightly golden, approximately 3-4 minutes.
- Add diced potatoes to the pot and stir, cooking for an additional 2-3 minutes to slightly brown the edges and develop deeper flavor.
- Pour in vegetable broth, ensuring potatoes are fully covered. Bring the mixture to a gentle boil, then reduce heat and simmer for 10-12 minutes until potatoes are tender but not falling apart.
- Add corn kernels and smoked paprika to the pot. Continue simmering for another 5-7 minutes, allowing corn to cook and flavors to meld together.
- Reduce heat to low and slowly stir in milk, creating a creamy texture. Season with salt and pepper to taste.
- Optional: Use an immersion blender to partially blend the soup for a creamier consistency, leaving some chunks of potato and corn for texture.
- Remove from heat and let sit for 2-3 minutes to allow flavors to fully develop before serving hot.
Tips
- Ingredient Selection: Use fresh corn kernels when possible for the best flavor, but frozen corn works great as a convenient alternative.
- Potato Prep: Cut potatoes into uniform 1/2-inch cubes to ensure even cooking and consistent texture throughout the soup.
- Flavor Boosting: Toast the smoked paprika in the pot with the onions for a minute before adding liquid to enhance its smoky depth.
- Creamy Texture Hack: For an extra luxurious soup, reserve a cup of corn and potatoes before blending, then add back for varied texture.
- Garnish Options: Top with crispy bacon bits, chopped green onions, or a dollop of sour cream to elevate the presentation and flavor.
- Make-Ahead Friendly: This soup tastes even better the next day, so don't hesitate to make it in advance and reheat gently.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 8g
Fat: 6g
Saturated Fat: 2g
Cholesterol: 10mg
