Jalapeño Corn Soup

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

Serves 4-6

  • 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

Method

  • 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.

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