Mildly spicy, really homey, and satisfying. We’d like to acknowledge our friend Anne Kenney for the idea for this recipe.
Recipe information
Yield
serves 4 to 6, yields 10 cups
Ingredients
2 cups chopped onions
3 garlic cloves, minced or pressed
2 tablespoons olive oil
1 4.5-ounce can of chopped mild green chiles
3 cups diced potatoes
1 quart vegetable broth (see page 295)
1 15-ounce can of creamed corn
1 15-ounce can of diced tomatoes
2 1/2 cups grated sharp Cheddar cheese
Preparation
Step 1
In a soup pot, sauté the onions and garlic in the oil until the onions are soft, about 10 minutes. Stir in the chiles and potatoes. Add the broth, cover, and bring to a boil. Add the corn and tomatoes, cover, and simmer on low heat, stirring occasionally, until the potatoes are tender, about 5 minutes.
Step 2
Divide the cheese among four to six bowls. Ladle the hot soup over the cheese.
Serving & menu ideas
Step 3
Serve with a green salad topped with avocado and jicama and dressed with Cilantro Lime Dressing (page 225). A platter of refreshing watermelon and cantaloupe would be perfect for dessert.
From Moosewood Restaurant Simple Suppers: Fresh Ideas for the Weeknight Table. Copyright © 2017 by Moosewood Collective. Published by Clarkson Potter, an imprint of Penguin Random House, LLC. Buy the full book from ThriftBooks or Amazon.
