Ingredients
1 large sweet onion, chopped
5-6 med/lg tomatoes peeled, seeded, & chopped
6-7 ears of corn, kernels cut from cob, cobs reserved
1 lg or 2 med. creamy potatoes (red bliss, Yukon gold), chopped
1 large red pepper roasted, skin & seeds removed, chopped
1-2 hot peppers roasted, skins removed (seeds optional)
3 lg garlic cloves minced (or to taste)
1 lime zested and juice reserved
3-4 c. chicken or veg stock
olive oil, enough to cover bottom of your pot
herbs
To taste: salt, pepper, cumin, coriander
Preparation
In a large Dutch oven over stock pot (at least 6 qts) sauté the onion in olive oil until starting to color. Add the potatoes. Add salt and pepper with the onion and the rest of the seasonings after the potatoes, so they toast in the oil a bit before the wetter veg is added. When the potatoes start to brown, add peppers, garlic, lime zest, and half of corn and sauté for a few minutes. Add enough stock to cover the vegetable and the cobs (which you put in after you stir the stock thru the vegetables). Cook on low, covered for 20 minutes or so, until the taters are soft. Remove cobs and roughly puree the soup with a stick blender. Add in reserved corn and lime juice and cook for 10 minutes or so more. Add herbs if you wish.
