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Potato Soup with Corn and Jalapeño Recipe

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4.2 from 4 reviews

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Find it online: https://recipeteach.com/potato-soup-with-corn-and-jalapeno-recipe/