This creamy Corn Jalapeño Soup combines the natural sweetness of fresh corn with a subtle spicy kick from jalapeños, creating a comforting yet vibrant bowl.
Packed with plant-based protein, fiber, and healthy fats from olive oil, it’s low in saturated fat and perfect for quick weeknight meals.
Easy to prepare and satisfying, it’s ideal for meal prep or a cozy lunch.
Creamy Corn Jalapeño Soup
Equipment
- 1 sauce pot (medium)
- 1 High-Speed Blender
- 1 chopping board
- 1 knife
- 1 measuring cup
- 1 tablespoon
Ingredients
- 3 cups fresh corn kernels
- 1 medium potato chopped
- 1 jalapeño seeded
- 1 tablespoon butter
- 1 tablespoon olive oil
- ½ cup onion chopped
- ½ teaspoon black pepper
- ½ teaspoon salt adjust if using unsalted vegetable broth
- 2 ½ cups unsalted vegetable broth
- 2 garlic cloves minced
- ½ cup milk
Instructions
- Prepare the Ingredients: Start by gathering all your fresh ingredients. Chop the potato into small, uniform cubes so they cook evenly. Remove the seeds from the jalapeño to control the spiciness and chop it finely. Mince the garlic cloves and dice the onion. Having everything prepped and ready ensures a smooth cooking process and prevents overcooking any ingredient.
- Heat the Butter and Olive Oil: Place a medium-sized saucepot over medium heat. Add 1 tablespoon of butter and 1 tablespoon of olive oil. Allow the butter to melt completely and the oil to shimmer slightly. This combination of fats not only prevents sticking but also creates a rich flavor base for the soup.
- Sauté the Aromatics and Corn: Add the chopped onion, minced garlic, jalapeño, and 3 cups of fresh corn kernels to the pot. Sprinkle in ½ teaspoon of salt. Cook, stirring frequently, for 2–3 minutes until the onions turn translucent and the corn starts to release its natural sweetness. Be careful not to burn the garlic, as it can become bitter. Tip: Set aside about 2 tablespoons of this sautéed mixture for topping the soup later; it will add a delightful crunch and extra flavor.
- Cook the Potatoes and Broth: Add the chopped potato to the pot and pour in 2 ½ cups of unsalted vegetable broth. Stir gently to combine. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cover the pot with a lid and cook for about 12–15 minutes, or until the potatoes are soft when pierced with a fork. This step allows the flavors to meld while the potatoes naturally thicken the soup.
- Blend the Soup Until Smooth: Once the vegetables are tender, remove the pot from heat and allow the mixture to cool slightly so it’s safe to handle. Transfer the soup in batches to a high-speed blender, or use an immersion blender directly in the pot. Blend until completely smooth and creamy. The texture should be velvety, with no visible chunks of potato or corn remaining.
- Add Milk and Seasoning: Return the blended soup to the pot over low heat. Stir in ½ cup of milk to enhance creaminess without making the soup overly heavy. Add ½ teaspoon of freshly ground black pepper, and taste to adjust seasoning if needed. Stir well to combine. This final seasoning step balances the sweetness of the corn with the mild heat of the jalapeño.
- Serve with Crunchy Topping: Ladle the hot soup into bowls. Sprinkle the reserved corn-jalapeño-garlic-onion mixture on top of each serving. This not only adds a lovely texture contrast but also gives each spoonful an extra punch of flavor. The soup can be enjoyed warm for a cozy meal or chilled for a refreshing summer option.
Notes
- For best flavor, use fresh corn; frozen corn can work but may alter sweetness slightly.
- Adjust the jalapeño according to your heat preference; leave seeds in for more spice.
- Unsalted vegetable broth is recommended to control sodium; adjust salt at the end if needed.
- Use a high-speed blender for a silky-smooth texture, or an immersion blender for convenience.
- This soup is versatile and can be enjoyed hot, warm, or chilled as a refreshing summer dish.
Chef’s Secrets For Maximum Flavor
To elevate the flavor of this soup, begin by sautéing the aromatics—onion, garlic, and jalapeño—until fragrant before adding the broth.
This step deepens the sweetness of the corn and develops layers of flavor.
For added richness, a small knob of butter enhances mouthfeel without overpowering the natural taste of the vegetables.
When blending, pulse in batches for a velvety texture.
Reserve a small portion of the sautéed mixture for topping to provide a delightful textural contrast in every bite.
Serving Suggestions For Perfect Meals
Serve this creamy soup with a variety of accompaniments to create a complete meal.
A slice of crusty whole-grain bread, a sprinkle of fresh herbs like cilantro, or a dollop of Greek yogurt can add extra dimension.
Pair it with a light salad for lunch or with a grilled sandwich for dinner.
For entertaining, present the soup in small cups as a flavorful appetizer, topped with the reserved corn-jalapeño mixture for a crunchy finish.
Storage Tips To Maintain Freshness
This soup stores beautifully in the refrigerator for up to 4 days.
Allow it to cool completely before transferring to an airtight container.
Reheat gently over low heat, stirring occasionally to prevent sticking or separation.
For longer storage, freeze in portioned containers for up to 3 months.
Thaw overnight in the fridge and reheat slowly on the stovetop.
Avoid reheating in high heat to maintain creaminess and prevent curdling from the milk.
Frequently Asked Questions
1. Can I make this soup vegan?
Yes! Simply replace the butter with an additional tablespoon of olive oil and use plant-based milk, such as almond or oat milk. The flavor will remain creamy and delicious.
2. Can I use frozen corn instead of fresh?
Frozen corn works fine, but fresh corn provides a naturally sweeter and brighter flavor. If using frozen, thaw and drain it first to prevent excess water from diluting the soup.
3. How spicy is this soup?
The heat depends on the jalapeño and whether the seeds are included. Removing seeds produces a mild, subtle spice, while keeping some seeds will create a noticeable but balanced kick.
4. Can this soup be made ahead of time?
Absolutely! It’s ideal for meal prep. Make the soup a day in advance, refrigerate, and reheat gently before serving. The flavors often deepen overnight, making it even more delicious.
5. Can I add other vegetables?
Yes, adding vegetables like carrots, bell peppers, or sweet potatoes can enhance flavor and nutrition. Just ensure they are cooked soft before blending to maintain the smooth texture of the soup.
