Recipe by Partnership for a Healthier America

INGREDIENTS
2 tbsp vegetable oil
1 large onion, minced
2 jalapeños, minced (or 4-oz can green chiles)
2 stalks celery, minced
1/4 cup red pepper, minced (fresh or canned roasted red peppers)
2 cloves garlic, minced
1 tsp cumin
4 Medium potatoes, scrubbed with skin on, cut into 1/2- inch cubes
3 cups chicken or vegetable broth
3 cups sweet corn, (about 4 ears kernels sliced off, or 2 12- oz cans corn, drained or 2 10-oz bags of frozen corn)
1 cup milk
1/2 tsp black pepper
DIRECTIONS
In a large pot heat the vegetable oil over medium heat. Add the onion, jalapeños, and celery and sauté 4-5 minutes. Add the red pepper, garlic and cumin and sauté for another
2 minutes.
Add the potatoes and broth to the vegetables. Bring to a boil, then reduce heat and simmer for 10 minutes. Add corn and continue cooking until potatoes are tender about another 5-10 minutes.
Add milk and black pepper and bring to a simmer. Serve in bowls.
4 – 6 servings
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