Ingredients

• 3 tablespoons olive oil
• 1 large onion, chopped
• 1 fresh jalapeño, seeded and finely chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 1/2 lb large yellow-fleshed potatoes such as Yukon Gold (about 2)
• 3 1/4 cups reduced-sodium chicken broth (26 fl oz)
• 1 cup water
• 1 (10-oz) package frozen corn (not thawed)
• 3 tablespoons fresh lime juice
• 1/4 cup finely chopped fresh cilantro
• Accompaniments: 1/2-inch cubes of California avocado; chopped fresh cilantro; tortilla chips; lime wedges

Instructions

1. Heat oil in a 5- to 6-quart heavy pot over moderate heat until hot but not smoking, then cook onion, jalapeño, salt, and pepper, stirring occasionally, until onion is pale golden, about 8 minutes.
2. Meanwhile, peel potatoes and cut into 1-inch pieces.
3. Add broth, water, and potatoes to onion mixture and cover pot, then bring to a boil over high heat.
4. Reduce heat and simmer, uncovered, stirring occasionally, until potatoes are very tender, 12 to 14 minutes.
5. Coarsely mash potatoes in pot with a potato masher. Stir in corn and simmer, uncovered, 3 minutes.
6. Stir in lime juice, cilantro, and salt to taste.