Creamy Corn Jalapeño Soup
A creamy and slightly spicy Corn Jalapeño Soup made with fresh corn, potatoes, and a hint of jalapeño heat. This quick, fiber-rich soup is perfect for lunch, dinner, or meal prep and can be enjoyed hot or cold, topped with a crunchy corn-jalapeño mixture.
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.
