Potato Soup Recipe with Corn and Jalapeño
User Reviews
5
Potato Soup Recipe with Corn and Jalapeño
Description
The Potato Soup Recipe with Corn and Jalapeño uses butter and vegetable oil to soften diced onions and jalapeños before adding diced potatoes, corn kernels, chicken stock, salt, and pepper. The soup simmers until the potatoes are tender. Part of the soup is carefully pureed in a blender to add creaminess while retaining some chunky texture. After returning the blended soup to the pot, half-and-half (or whole milk) is added and warmed through to enhance richness and smoothness.
The combination of sweet corn and spicy jalapeño provides a contrast in flavor, with the jalapeño giving a mild heat that can be adjusted by the amount and garnish. Chopped cilantro and thin jalapeño slices garnish the soup, bringing fresh herbal and spicy notes to the warm dish. This soup suits cooler weather and works well as a comforting starter or light main course.
Ingredients
- 2 tablespoons butter
- 1 tablespoon vegetable oil
- 1 onion , diced
- 2 jalapeños , diced (about ½ cup), plus 8-12 thin slices of jalapeno for garnish
- 6 potato peeled and cut into large dice, Yukon gold variety
- 2 cups corn kernels , fresh or frozen
- 4 cups chicken stock
- 2 teaspoons salt
- ½ teaspoon black pepper freshly ground
- ½ cup half-and-half or whole milk
- cilantro chopped, for garnish
Instructions
- In a large Dutch oven, melt the butter with the oil over medium heat. Add the onion and jalapeño and cook for about 5 minutes or until tender, stirring occasionally. Add the potatoes, corn, chicken stock, salt, and black pepper. Bring to a boil then reduce the heat to a simmer. Cook for 15 minutes or until the potatoes are tender.
- Add a few ladles of the mixture to a blender so it does not go over half full. Cover the top of the jar with a towel. Pulse the mixture on low being really careful that the heat of the mix doesn't cause the mixture to splatter out of the jar.
- Pour the blended mixture back into the Dutch oven. Add the half and half to the soup and warm through. Add more half-and-half for a thinner soup or blend more of the mixture for a thicker soup. Ladle into bowls and garnish with jalapeno slices and cilantro if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 294 kcal
% Daily Value*
| Calories | 294kcal | 15% |
| Carbohydrates | 46g | 15% |
| Protein | 10g | 20% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 22mg | 7% |
| Sodium | 1169mg | 49% |
| Potassium | 1024mg | 22% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 272IU | 5% |
| Vitamin C | 42mg | 47% |
| Calcium | 56mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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