If you’re looking for a cozy bowl of comfort with a little exciting kick, this Potato Soup with Corn and Jalapeño Recipe will become your new best friend in the kitchen. Creamy, hearty Yukon Gold potatoes blend perfectly with sweet corn and spicy jalapeños, creating a soup that’s both soothing and vibrant. It’s the kind of dish that warms you from the inside out, balanced with just the right amount of heat and flavor complexity. Whether you want to impress your guests or treat yourself on a chilly day, this recipe is ridiculously simple but incredibly rewarding.
Ingredients You’ll Need
Every ingredient in this soup plays an essential role, combining simplicity with layers of flavor and texture. You don’t need a fridge full of exotic items—just a handful of everyday staples that pack a major taste punch.
- Butter and vegetable oil: These work together to sauté the aromatics gently, adding richness and preventing burning.
- Onion: Diced to soften and sweeten the soup base, providing a rounded flavor.
- Jalapeños: Fresh and diced, they bring a bright and spicy note; using slices for garnish keeps the heat adjustable.
- Yukon Gold potatoes: Their creamy texture makes the soup velvety without extra thickening agents.
- Corn kernels: Sweet bursts of freshness that contrast the heat beautifully.
- Chicken stock: The savory liquid foundation that ties all ingredients together.
- Salt and black pepper: Essential seasonings that enhance every flavor in the soup.
- Half-and-half or whole milk: Adds creaminess without overpowering the delicate balance.
- Chopped cilantro: A fragrant, fresh finish that livens up each spoonful.
How to Make Potato Soup with Corn and Jalapeño Recipe
Step 1: Sauté Aromatics to Build Flavor
Begin by melting butter with vegetable oil in a large Dutch oven over medium heat. Add diced onion and jalapeño, then cook gently for about 5 minutes until they soften and release their natural sweetness and warmth. This base gives your soup an inviting aroma and depth that’s totally addictive.
Step 2: Add Potatoes, Corn, and Broth
Once your aromatics are tender, toss in the diced Yukon Gold potatoes and corn kernels. Pour in the chicken stock and season with salt and black pepper. Bring everything to a gentle boil, then lower the heat and let it simmer for 15 minutes or until the potatoes are fork-tender. This simmering lets all the flavors meld into a soulful harmony.
Step 3: Blend for Creaminess
Carefully ladle a few scoops of the soup into a blender—the key here is not to overfill so the heat doesn’t cause splattering. Cover the blender top with a towel for safety and pulse gently until smooth but still slightly textured. This step transforms the soup’s body, making it luxuriously creamy without heavy cream.
Step 4: Finish with Half-and-Half
Pour the blended mixture back into the pot, then stir in half-and-half or whole milk. Warm through gently, adjusting the consistency by adding more half-and-half if you want a thinner broth or blending more soup for a thicker version. Now you’re ready to ladle out bowls bursting with comforting, zesty flavor.
How to Serve Potato Soup with Corn and Jalapeño Recipe
Garnishes
To truly elevate your soup, sprinkle thin slices of fresh jalapeño on top along with a handful of chopped cilantro. These garnishes add freshness, color, and an extra pop of heat that keeps every bite exciting. If you want to mellow the spice, a dollop of sour cream or shredded cheese works beautifully as well.
Side Dishes
This soup pairs wonderfully with warm crusty bread or garlic toast—perfect for dipping and soaking up every creamy spoonful. A light green salad with lime vinaigrette or roasted vegetables can round out the meal without overpowering the soup’s delicate flavors.
Creative Ways to Present
For a fun twist, serve the soup in mini bread bowls or large ramekins topped with crispy bacon bits or crunchy tortilla strips. Offering a small side of lime wedges also lets guests customize the brightness to their liking, making it a festive and interactive dining experience.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in the fridge for up to 3 days. Store it in an airtight container to maintain freshness and prevent it from absorbing other fridge odors. Before serving leftovers, just give it a good stir to recombine any separated ingredients.
Freezing
If you want to save this soup for later, it freezes well for up to 2 months. Make sure to cool it completely before transferring to freezer-safe containers. When you’re ready to enjoy, thaw overnight in the fridge for the best texture and flavor retention.
Reheating
Reheat gently on the stovetop over low heat, stirring frequently to prevent scorching. You might need to add a splash of milk or broth to loosen the soup after freezing, as it can thicken when chilled.
FAQs
Can I make this soup vegetarian?
Absolutely! Simply swap the chicken stock for vegetable broth, and you’ll still get all the delicious flavor without the meat. The corn and jalapeño combination shines in a veggie-friendly version too.
How spicy is the Potato Soup with Corn and Jalapeño Recipe?
The heat level depends on how many jalapeños you use and if you include the seeds, which carry most of the spice. For a milder soup, remove the seeds and use fewer jalapeños or rely mainly on slices for garnish.
Can I use frozen corn?
Yes, frozen corn works just fine. It’s best to thaw it first or add it directly to the pot a little earlier to ensure it heats through evenly with the potatoes.
What if I don’t have a blender?
You can use an immersion blender right in the pot for a great creamy texture. Alternatively, mash the potatoes partially with a potato masher for a chunkier, rustic version.
Is there a dairy-free option?
Definitely. Substitute the half-and-half with coconut milk or your favorite plant-based milk. The soup will still be creamy with a slightly different but wonderfully rich flavor.
Final Thoughts
This Potato Soup with Corn and Jalapeño Recipe is a wonderful recipe to add to your culinary repertoire—simple enough for a weeknight dinner, yet special enough to wow guests. With its creamy texture, touch of sweetness from corn, and lively jalapeño heat, it’s a soup that comforts and excites your palate all at once. Don’t wait to try it out; your next favorite bowl is just a pot away.
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Potato Soup with Corn and Jalapeño Recipe
A comforting and flavorful Potato Soup with sweet corn and spicy jalapeño, cooked on the stovetop and finished with a creamy half-and-half swirl. This hearty soup balances the creaminess of potatoes and corn with a touch of heat from fresh jalapeños, perfect for a cozy meal.
- Total Time: 45 minutes
- Yield: 6 servings
Ingredients
Sauté Base
- 2 tablespoons butter
- 1 tablespoon vegetable oil
- 1 onion, diced
- 2 jalapeños, diced (about 1/2 cup), plus 8-12 thin slices of jalapeño for garnish
Main Ingredients
- 6 yukon gold potatoes, peeled and cut into large dice
- 2 cups corn kernels, fresh or frozen
- 4 cups chicken stock
Seasoning & Finishing
- 2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup half-and-half or whole milk
- Chopped cilantro for garnish
Instructions
- Sauté Aromatics: In a large Dutch oven, melt the butter with the vegetable oil over medium heat. Add the diced onion and jalapeño, and cook for about 5 minutes or until tender, stirring occasionally to prevent sticking or burning.
- Add Main Ingredients and Simmer: Stir in the peeled and diced potatoes, corn kernels, chicken stock, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 15 minutes or until the potatoes are tender when pierced with a fork.
- Blend Soup for Creaminess: Carefully ladle a few portions of the hot soup into a blender, filling it no more than half full. Cover the blender lid with a towel to avoid splattering, and pulse the mixture on low until smooth. Repeat as needed until a desired creamy texture is achieved without blending the entire soup.
- Combine and Finish: Pour the blended soup back into the Dutch oven. Stir in the half-and-half or whole milk, and warm the soup gently over low heat, adjusting the thickness by adding more half-and-half for a thinner soup or blending more mixture for a thicker consistency.
- Serve and Garnish: Ladle the soup into bowls and garnish with the reserved jalapeño slices and chopped cilantro for added flavor and a fresh look.
Notes
- Use Yukon Gold potatoes for a creamy texture and natural sweetness.
- If you prefer less heat, reduce the amount of jalapeño or remove seeds before dicing.
- For a vegetarian version, substitute chicken stock with vegetable broth.
- Blending only part of the soup creates a nice balance of creamy and chunky textures.
- Adjust salt gradually, especially if using store-bought broth which can be salty.
- Adding corn gives the soup a subtle sweetness that complements the spiciness of jalapeño.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
