This is not my recipe, but another great soup from Food 52. I swapped the butter and heavy cream for olive oil and half & half. My substitutions are in the recipe below. It is very easy and uses simple, fresh ingredients – just corn, jalapeño, onion, garlic and stock . It’s worth the simmer for 45 minutes and I blended mine in my Vitamix. A great smooth texture. Try it today!
Jalapeño Corn Soup
- 8 ears of corn, kernels removed and 4 cobs reserved
- 1 onion, diced
- 2 jalapeños, seeded and diced
- 3 cloves of garlic, peeled and minced
- 4 cups low-sodium chicken stock or vegetable stock
- 1/2 cup half & half cream
- olive oil
- Salt and pepper
- Heat olive oil over medium heat in a large heavy pot or dutch oven. Add onion and jalapeño, cook for 5 to 7 minutes, or until soft but not brown. Add in the garlic and the corn. Cook until garlic is fragrant.
- Add chicken stock or vegetable stock and half & half. Add corn cobs. Season with salt and pepper.
- Bring soup to a boil, lower to a simmer, and cook for about 45 minutes.
- Take out the cobs, and blend the soup until smooth.
- Check for seasoning and add more salt and pepper if needed.
- Serve soup with chives.
- Soup can be refrigerated for a few days or frozen for a couple months.