Southwestern corn and potato soup from The Best of Gourmet 2007: Sixty-five Years, Sixty-five Favorite Recipes by Gourmet Magazine Editors

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Bloominanglophile on January 05, 2015

    Made this soup to use up a bag of tortilla chips that was more crumbs than chips! This is a nice recipe--quick and delicious. I used a bag of small red-skinned potatoes instead of the Yukon Golds called for, but they worked just fine.

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