Quick Jalapeño Corn Soup
- Total Time
Thanks to quick-cooking corn and diced red potatoes this chowder is ready in a snap.
olive oil2 tsp
uncooked onion(s)1 medium, chopped
garlic clove(s)2 clove(s), medium, minced
frozen corn kernels2 ½ 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 broth3 cup(s)
table salt¼ tsp
black pepper¼ tsp, freshly ground
uncooked bell pepper(s)½ item(s), medium, red, seeded and diced
cilantro1 Tbsp, chopped, fresh
- 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.
- Transfer to a food processor or blender, add the salt and pepper, and puree. Serve, sprinkled with the bell pepper and cilantro.