Senin, 01 April 2013

Corn Potato and Jalapeno Soup

This corn soup is delicious and light (just what was needed to start the week after a weekend filled with really great food).  The flavors reminded me of a lighter, but equally delicious version of corn chowder.


Corn Potato and Jalapeno Soup

2 tablespoons butter
1 onion, diced
1 jalapeno, minced (I removed the seeds for less heat)
5-6 Yukon gold potatoes, peeled and cut into a large dice
2 cups corn kernels
5 cups chicken broth
1 1/2 teaspoons salt
1/8-1/4 teaspoon cayenne
Cilantro and jalapeno slices for garnish

In a large soup pot, melt butter over medium heat.  Add onion and jalapeno to the pot and cook until tender, stirring occasionally.  Add potatoes, corn, chicken broth, salt, and cayenne to the pot and bring to a boil.  Reduce heat to a simmer and cook until the potatoes are tender, about 15 minutes.  Ladle soup into bowls and garnish with cilantro and jalapeno slices.

Recipe from Go Bold with Butter
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