Quick jalapeño corn soup

1 - 3
PersonalPoints™ per serving
Total Time
29 min
9 min
20 min
Thanks to quick-cooking corn and diced red potatoes, this savory, hearty chowder is ready in a snap. From start to finish, it should take you about half an hour to get it on the table. Just keep in mind that the amount of corn you can scrape from each ear varies considerably—you’ll get between 1/2 and 1 1/4 cups, depending on its size. You'll need 2 1/2 cups total for this recipe; feel free to substitute frozen corn kernels instead. For a spicier soup, use a whole jalapeño, and if you want a chunkier soup with a bit more texture, purée only half of the mixture, then stir it back into the pot before seasoning with salt and pepper.


Olive oil

2 tsp

Uncooked onion(s)

1 medium, chopped

Garlic clove(s)

2 medium clove(s), minced

Frozen corn kernels

2½ cup(s)

Uncooked red potato(es)

2 medium, peeled and diced

Jalapeño pepper(s)

½ medium, seeded and chopped (wear gloves to prevent irritation)

Reduced-sodium chicken broth

3 cup(s)

Table salt

¼ tsp

Black pepper

¼ tsp, freshly ground

Uncooked bell pepper(s)

½ item(s), medium, red, seeded and diced


1 Tbsp, chopped, fresh


  1. Heat the oil in a large nonstick saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until softened and beginning to brown, about 3 minutes. Add the garlic and stir 15 seconds. Stir in the corn, potatoes, and jalapeño; cook, stirring, until the corn begins to soften, about 3 minutes. Add the broth; bring to a boil. Reduce the heat to low and simmer, covered, until the vegetables can be easily mashed, about 15 minutes.
  2. Transfer to a food processor or blender, add the salt and pepper, and puree. Serve, sprinkled with the bell pepper and cilantro.