25-Minute Creamy Jalapeño Corn Soup
A creamy, lightly spicy Corn Jalapeño Soup made with fresh corn, potatoes, and a touch of jalapeño heat. Quick, nourishing, and perfect for any day, this fiber-rich, plant-based soup is low in saturated fat and full of flavor, ideal for a cozy meal or meal prep.
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.
