"Recently I’m trying to keep things on the easy side over here.
This thick and creamy corn soup has the perfect balance of sweet, spicy and savory flavors, is hearty and makes an ideal lunch or dinner when accompanied with bread. It’s quick and easy to make, probably you’ll have all the ingredients on hand. Serve with crispy nachos, sour cream and jalapeños.
You can use canned corn from your pantry. But when using frozen or fresh then my favorite trick for corn chowder is simmering the scraped cobs with the soup. It’s a simple step that makes a huge difference and adds an extra boost of sweetness and depth of flavor."
Corn Soup with Jalapeños
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- Recipe Card
Prep time 45mins
Cook time 20mins
Serves or Makes: 4
Recipe Card
ingredients
- 2 cans corn
- 3 potatoes, cubed
- 1/2 cup cheddar
- 1 shallot, chopped
- 4 cloves garlic, minced
- 1 small leek, thinly sliced white part only
- 1/2 stalk of celery, finely chopped
- 1 bay leaf
- 1/2 teaspoon thyme
- 1/2 teaspoon oregano
- 1/2 teaspoon marjoram
- 1 teaspoon lemon juice
- 4 cups vegetable stock
- 1 cup milk
- 2 tsp jalapeños, chopped
- 3 tablespoons olive oil
- Kosher salt and black pepper, to taste
Method
Step 1
In a medium pot on medium heat, add the olive oil. Then add the shallot, celery, leek, garlic and bay leaf. Cover and cook, stirring occasionally, until the shallot softens, for 5 minutes.
Step 2
Stir in potatoes, 3/4 of the kernels, thyme, oregano and marjoram. Add vegetable stock and 4 cobs, bring to a boil. Reduce the heat to a simmer and cook, stirring occasionally, until the potatoes are tender, about 20 minutes.
Step 3
Remove the bay leaf. Add milk, cheddar and jalapeños. Use an immersion blender to blend the soup until smooth. Add the remaining corn and cook for 10 minutes more. Season with salt and pepper.
Step 4
Ladle the soup into wide soup bowls and garnish with nachos, jalapeños and sour cream. Sprinkle with chives. Enjoy!