Hearty Corn Chile Potato Soup Recipes

HEARTY POTATO SOUP

Steps:

• In a Dutch oven, cook the potatoes, carrots and celery in water until tender, 15-20 minutes. Drain, reserving liquid and setting vegetables aside. , In the same pan, saute onion in butter until tender. Stir in the flour, salt and pepper; gradually add milk. Bring to a boil, cook and stir for 2 minutes or until thickened. Gently stir in cooked vegetables. Add 1 cup or more of reserved cooking liquid until soup is desired consistency.

HEARTY POTATO CORN CHOWDER

Steps:

• In a small saucepan, saute the corn, onion and peppers in oil until onion is tender. Add potato and broth. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until potato is tender. , Process tofu in a blender until smooth. Gradually stir tofu and soy milk into soup. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until thickened, stirring occasionally. Season with salt and pepper.

QUICK AND HEARTY CORN CHOWDER

Steps:

• Melt butter in a large saucepan over medium heat; cook and stir onion until tender, about 5 minutes. Stir in corn, water, hash brown potatoes, black pepper, and salt. Bring to a boil; cover and simmer for 5 minutes.
• Whisk 1/2 cup milk and flour in a small bowl until smooth.
• Pour milk mixture into the saucepan. Stir in remaining 1 1/2 cup milk; cook, stirring frequently, until thick, about 5 minutes.

AJIACO (COLOMBIAN CHICKEN, POTATO AND CORN SOUP)

Steps:

• In a 5-quart pot, combine the chicken, 1 1/2 teaspoons salt and 8 cups water to cover. Bring to a boil, reduce to a simmer and skim any foam or impurities from the top. Add the onion, garlic, bay leaf, cilantro stems and scallion whites. Simmer, partially covered, until the chicken is tender and releases easily when pierced with a knife, 35 to 40 minutes. Transfer the chicken to a bowl to cool, about 10 minutes.
• Meanwhile make the aji sauce: In a food processor, combine the scallion greens, hot sauce, tomatoes, 1/2 teaspoon salt and 1/2 cup of the cilantro leaves and pulse to a coarse sauce. Set aside. (Alternatively, the ingredients can be chopped by hand and stirred to combine.)
• Add the potatoes to the soup along with 1 1/4 teaspoons salt. Cover, bring back to a simmer and simmer another 10 minutes.
• Meanwhile, remove the chicken meat from the bones and shred with your hands or 2 forks (discard the bones and skin). Set aside.
• Add the corn to the soup and cook until the corn and potatoes are tender when pierced with a knife, 3 to 4 minutes. Add the chicken meat back to the soup and return the soup to a simmer. Add salt if needed.
• Divide the soup among 6 bowls and serve with sliced avocado, sour cream, capers, aji sauce and remaining cilantro leaves.

HEARTY CORN CHILE POTATO SOUP

Steps:

• 1. In medium pan saute the sliced celery and chopped onion in the butter until onion is translucent
• 2. In large soup pot, add celery and onion, add the rest of the ingredients EXCEPT the evaporated milk and flour.
• 3. bring to a boil then lower heat to simmer, cover and cook 15 minutes or until potatoes are tender
• 4. In a medium bowl add the flour and a small amt of the evaporated milk, just enough to make a paste, slowly stir in the remaining milk and stir until no lumps remain
• 5. when potatoes are tender turn the heat up to med/high and slowly stir in flour/milk mixture, bring to boil and stir until soup is thick. Remove bay leaf and serve,

GREEN CHILE, CHICKEN, AND CORN SOUP

Steps:

• Peel the onion and stud with the cloves. Combine the onion, broths, chicken and potato in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until the potato is tender.
• Remove the onion. Remove the chicken, reserving the broth in the pan. Let the chicken cool, bone it, and chop the meat. Return the chicken to the pan; set aside.
• Cut chiles in half lengthwis; remove seeds and membranes. Place chiles, skin side up, on an ungreased baking sheet; flatten with the palm of your hand. Broil 3 inches from the heat (with electric oven door partially opened) 6 minutes or until charred. Place chiles in ice water; peel and discard skins. Coarsely chop the chiles, and add to the reserved broth mixture.
• Stir in corn; bring to a boil. Reduce heat and simmer, uncovered, 4 minutes or until the corn is tender. Taste your soup, and add salt and pepper as needed (depends on the broth you originally used).
• Ladle soup into individual soup bowls. Top each serving with avocado slices and chopped tomato. Garnish, if desired with sour cream and fresh cilantro.