Corn Jalapeño Soup

5 from 23 votes

Delicious corn jalapeno soup, a creamy soup made with fresh corn, potato, and a hint of heat with Jalapeno.

Prep Time5

Cook Time20

Total Time15

Course: Side Dish, Soup

Cuisine: American

Keyword: Corn Jalapeno Soup, Corn soup recipes, Jalapeno soup recipes, soup recipes

Servings: servings

Calories: 230kcal

3 cups fresh corn
1 potato chopped
1 jalapeno pepper seeded
1 tablespoon butter
1 tablespoon olive oil
½ cup onion chopped
½ teaspoon pepper
½ teaspoon salt use this if you are using homemade no salted added vegetable broth
2 ½ cups No salted added vegetable broth
2 garlic cloves
½ cup milk

In a sauce pot add olive oil and butter and add corn, jalapenos , garlic, onion, and salt and cook for about 2-3 minutes . Keep 2 tablespoon cooked corn -jalapenos-garlic -onion mixture aside for topping.
To this add potato and vegetable broth and cook until potato is soft, and corn cooked well.
When it is cool to touch, blend it in high-speed blender.
Then finally black pepper and mix well.
While serving top the soup with corn-jalapeno garlic mixture you set aside. This will add a crunch to the creamy soup.
Enjoy hot or cold.