This is from the famous Moosewood Restaurant in Ithaca, NY. It is a wonderful combination of veggies with a Mexican flair and is especially nice in the summer when you can add the corn right off of the cob.
- 1 cup onion, chopped
- 1 garlic clove, minced
- 3 tablespoons butter or 3 tablespoons vegetable oil
- 1 teaspoon coriander seed, ground
- 1 teaspoon cumin seed, ground
- 1 tablespoon chile, minced (or to taste)
- 1 1⁄2 cups fresh tomatoes, chopped
- 2 cups potatoes, diced
- 1 bell pepper, chopped (a combination of colored ones is nice)
- 2 cups vegetable stock
- 2 1⁄2 cups corn, fresh cut from the cob (or frozen)
- 1 cup milk
- 1⁄2 cup monterey jack cheese, grated
- salt, to taste
- fresh ground black pepper, to taste
- In a soup pot, saute the onions and garlic in the butter or oil on low heat for about 10 minutes, until the onions are very soft.
- Add the coriander, cumin, and chiles; saute for 2 minutes.
- Add the chopped tomatoes and cook until they are juicy.
- Add the potatoes, bell peppers and vegetable stock; cover and simmer until the potatoes are tender, about 10 minutes.
- Add the corn and heat thoroughly.
- In a blender, puree about half of the soup with the milk and cheese.
- Stir the puree back into the soup pot.
- Add salt and pepper to taste.
- Heat slowly until the soup is hot but not boiling.