Quick Jalapeño Corn Soup

Total Time
29 min
9 min
20 min
Thanks to quick-cooking corn and diced red potatoes this chowder is ready in a snap.


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.


The amount of corn you can scrape from the ear varies considerably—you’ll get between 1/2 and 11/4 cups, depending on its size. Feel free to substitute frozen corn kernels. For a spicier soup, use a whole jalapeño.If you prefer a chunkier soup, puree half of the mixture and stir it back into the pot before seasoning with salt and pepper.

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