This vibrant Corn Jalapeño Soup is a creamy, comforting dish with a subtle kick from fresh jalapeños.
Packed with fiber-rich corn and nutrient-dense potatoes, it’s low in saturated fat yet offers plant-based protein and healthy fats from olive oil.
Quick to prepare and versatile, it’s perfect for weeknight dinners, meal prep, or a light, satisfying starter.
25-Minute Creamy Jalapeño Corn Soup
Equipment
- 1 Saucepan or medium pot
- 1 High-speed blender or immersion blender
- 1 Cutting Board
- 1 Knife
- Measuring Cups and Spoons
- 1 Wooden spoon or spatula
Ingredients
- 3 cups fresh corn kernels
- 1 medium potato peeled and chopped
- 1 jalapeño seeded and chopped
- 1 tablespoon butter
- 1 tablespoon olive oil
- ½ cup onion finely chopped
- 2 garlic cloves minced
- ½ teaspoon black pepper
- ½ teaspoon salt adjust if using salted vegetable broth
- 2 ½ cups no-salt-added vegetable broth
- ½ cup milk
Instructions
- Prepare the Vegetables: Start by washing all your fresh vegetables thoroughly. Peel and chop the potato into small, even-sized cubes to ensure they cook quickly and blend smoothly. Remove the seeds from the jalapeño pepper and finely chop it. Chop the onion into small pieces and mince the garlic cloves. Keep all these ingredients ready before you begin cooking, as this will make the process smooth and organized.
- Sauté the Aromatics: In a medium saucepan or pot, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Once the butter has melted and the oil is shimmering, add the chopped onions, minced garlic, and chopped jalapeño. Sauté for about 2–3 minutes until the onions become translucent and aromatic. Stir occasionally to prevent the garlic from burning. This mixture will form the flavorful base of the soup.
- Add the Corn and Set Aside Topping: Add the fresh corn kernels to the sautéed aromatics. Cook for another 2–3 minutes while stirring continuously, allowing the corn to slightly caramelize and release its natural sweetness. Once cooked, remove about 2 tablespoons of this corn-jalapeño-garlic-onion mixture and set it aside. This will be used later as a crunchy topping to enhance the texture and flavor of the finished soup.
- Cook the Potatoes: Add the chopped potatoes to the pot along with 2 ½ cups of no-salt-added vegetable broth. Stir to combine all the ingredients evenly. Increase the heat to bring the mixture to a gentle boil. Then reduce the heat to a simmer and cover the pot. Allow the potatoes to cook for about 10–12 minutes or until they are completely tender. Test by piercing a piece with a fork; it should slide in easily without resistance.
- Blend the Soup Smoothly: Once the vegetables are cooked, remove the pot from heat and allow it to cool slightly for safety. Transfer the mixture to a high-speed blender in batches, or use an immersion blender directly in the pot. Blend until the soup becomes perfectly smooth and creamy. Take your time to achieve a uniform texture without any lumps. This step ensures the soup has a luxurious, velvety consistency.
- Season and Add Milk: Return the blended soup to the pot if you used a blender. Stir in ½ cup of milk to add richness and a subtle creaminess. Season with ½ teaspoon of black pepper and adjust salt if needed. Stir thoroughly, tasting as you go to make sure the flavors are balanced. The milk will mellow the heat from the jalapeño while enhancing the overall creaminess of the soup.
- Serve and Garnish: Ladle the hot soup into serving bowls. Sprinkle the reserved corn-jalapeño-garlic-onion mixture on top of each bowl. This adds a delightful crunch and a burst of flavor with every spoonful. For an extra touch, you can drizzle a few drops of olive oil or a small dollop of butter on top. Serve immediately while warm, or allow it to cool slightly and enjoy it as a refreshing chilled soup.
- Enjoy and Store Leftovers: Enjoy this comforting, fiber-rich soup immediately as a satisfying starter, side dish, or light meal. If you have leftovers, allow the soup to cool to room temperature, then store it in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stove or in the microwave before serving.
Notes
- Fresh corn gives the sweetest flavor, but frozen corn works well when fresh is unavailable.
- Adjust the jalapeño according to your preferred spice level; leaving seeds in will increase heat.
- Use a high-speed blender for the smoothest, creamiest texture, though an immersion blender works fine too.
- Set aside some of the sautéed corn and jalapeño mixture for garnish; it adds texture and a burst of flavor.
- For a richer soup, substitute milk with unsweetened almond milk or coconut milk.
Chef’s Secrets To Perfect Soup
The key to this Corn Jalapeño Soup’s depth of flavor is layering the aromatics carefully.
Start by sautéing onions, garlic, and jalapeño in both olive oil and butter—this combination creates a fragrant, slightly nutty base.
Caramelizing the corn slightly before adding the broth enhances its natural sweetness.
Always blend in batches if using a regular blender to avoid overfilling and achieve a consistently silky texture.
For an extra creamy finish, a splash of milk or a dollop of cream at the end can elevate the soup without overpowering the jalapeño’s subtle heat.
Serving Suggestions For Maximum Enjoyment
Serve this soup warm as a comforting starter or a light meal.
Garnish with the reserved sautéed corn mixture for crunch, or add a sprinkle of fresh herbs such as cilantro or chives to brighten the flavors.
It pairs wonderfully with crusty bread, garlic toast, or a simple mixed greens salad.
For a fun twist, drizzle a little smoked paprika oil or a swirl of sour cream to add depth and visual appeal, making it perfect for family dinners or casual entertaining.
Storage Tips For Fresh Soup
This soup stores beautifully in the refrigerator for up to 3–4 days in an airtight container.
To reheat, gently warm it on the stove over medium-low heat to prevent curdling and preserve creaminess.
For longer storage, it freezes well for up to 2 months; allow the soup to cool completely before transferring it to freezer-safe containers.
When reheating from frozen, thaw overnight in the refrigerator and then heat gently, stirring occasionally to maintain the smooth texture.
Frequently Asked Questions
1. Can I make this soup vegan?
Absolutely! Replace the butter with extra olive oil and use plant-based milk like almond or oat milk instead of dairy milk.
The flavor remains rich and satisfying without animal products.
2. How spicy is the soup?
The heat depends on the jalapeño used.
Removing the seeds and membranes keeps it mild, while including them adds a noticeable but pleasant kick.
You can also adjust by using half a jalapeño for milder heat.
3. Can I use frozen corn instead of fresh?
Yes, frozen corn works perfectly. Thaw it before adding to the pot, and the soup will retain its creamy texture and natural sweetness.
4. Is this soup suitable for meal prep?
Definitely. It keeps well in the fridge for several days and can also be frozen in individual portions.
It’s convenient, nutritious, and reheats beautifully for quick lunches or dinners.
5. Can I add extra vegetables to the soup?
Yes! Diced carrots, zucchini, or bell peppers can be added along with the potatoes.
Just ensure they are cooked until tender before blending to maintain a smooth, creamy consistency.
