This recipe is your instant guide to a delicious and healthy lunch. You’ll enjoy cooking this and most importantly, you’ll adore its taste, so let’s get to it.
Ingredients
- 1-1/2 oz unsalted butter
- 1 medium yellow onion
- 1 poblano
- 1 medium carrot
- 1 medium rib celery
- 1/2 tsp. ground coriander
- 1/2 tsp. ground cumin
- 1/2 tsp. chopped fresh thyme
- Kosher salt and freshly ground black pepper
- 2 Tbs. all-purpose flour
- 1 Tbs. tomato paste
- 2 cups lower-salt vegetable or chicken broth
- 1-1/2 cups whole milk
- 1 medium red potato
- 2 cups corn kernels
- 1 Tbs. fresh lemon juice
How it’s made
- Melt the butter in a large Dutch oven or similar pot over medium heat. Then, add the onion, poblano, carrot, celery, coriander, cumin, thyme, 1 tsp. salt, and ¼ tsp. pepper, and cook.
- Now, sprinkle flour over the vegetables and stir in the tomato paste, adding the broth and milk. Add the potatoes and corn. Cover, and cook, stirring occasionally, until the potatoes are tender.
- Finally, using a potato masher, slightly mash the vegetable in the pot and add the lemon juice. Now you can season to taste with cayenne, salt and pepper and you’re done.
