Potato Soup with Corn and Jalapeño

There’s something comforting about a warm bowl of Potato Soup with Corn and Jalapeño that just feels like home. I remember the chilly winter nights when my family would gather around the table, bowls steaming, laughter filling the air. This recipe holds a special place in my heart, as it combines the earthy flavors of potatoes with the sweet crunch of corn and a delightful kick from jalapeños. It’s not just a soup; it’s a warm embrace on a cold day, a reminder of love and comfort that fills your heart and soul.

What to Gather for Potato Soup with Corn and Jalapeño

When it comes to making this Potato Soup with Corn and Jalapeño, the right ingredients can make all the difference. Each component plays a crucial role in delivering that cozy, home-cooked taste. From the creamy base to the vibrant flavors, every ingredient works together harmoniously to create something special.

• 2 tablespoons butter: Adds a rich, creamy flavor to the soup.
• 1 tablespoon vegetable oil: Used together with butter for sautéing.
• 1 onion, diced: Creates a flavorful base.
• 2 jalapeños, diced (about ½ cup): Provides heat and flavor; reserve some for garnish.
• 6 Yukon gold potatoes, peeled and cut into large dice: The heart of the soup, adding creaminess.
• 2 cups corn kernels, fresh or frozen: Sweetness and texture.
• 4 cups chicken stock: Enriches the soup with depth of flavor.
• 2 teaspoons salt: Enhances overall flavor.
• ½ teaspoon freshly ground black pepper: Adds a touch of spice.
• ½ cup half-and-half or whole milk: Makes the soup creamy.
• chopped cilantro for garnish: Freshness and color.

Making This Potato Soup with Corn and Jalapeño

Creating this Potato Soup with Corn and Jalapeño is a rewarding experience. The aroma that fills your kitchen while cooking is simply irresistible. Let’s dive into the steps of making this heartwarming dish.

1. In a large Dutch oven, melt the butter with the vegetable oil over medium heat. As the butter melts, it creates a rich base for your soup. You’ll know it’s ready when it starts to bubble slightly.
2. Add the diced onion and jalapeño to the pot. Cook for about five minutes, stirring occasionally. You want the onion to become translucent and tender, and the jalapeño to release its aromatic oils into the mixture.
3. Once the vegetables are tender, it’s time to add the star of the show: the potatoes. Add the Yukon gold potatoes to the pot, along with the corn, chicken stock, salt, and black pepper. Stir everything well to combine.
4. Bring the mixture to a boil, then reduce the heat to a simmer. This step allows the flavors to meld together beautifully. Let it cook for about 15 minutes or until the potatoes are fork-tender.
5. After the potatoes are tender, take a few ladles of the soup mixture and carefully transfer it to a blender. Fill the blender no more than half full to avoid any splattering. Cover the lid with a towel to protect yourself from any hot spills.
6. Pulse the mixture on low. You’re looking to create a smooth puree without splattering hot soup everywhere. Once blended, return it back to the Dutch oven.
7. Add in the half-and-half or milk to the soup and warm through. This is where the magic happens! Adjust the creaminess to your liking by adding more half-and-half for a thinner soup, or blend more for a thicker consistency.
8. Finally, ladle the Potato Soup with Corn and Jalapeño into bowls. Garnish with sliced jalapeños and cilantro for a pop of color and freshness.
9. Serve immediately and enjoy the warmth and comfort this dish brings.

Recipe Notes about Potato Soup with Corn and Jalapeño

Here are some helpful notes to ensure you get the best out of your Potato Soup with Corn and Jalapeño. These tips will help you make this dish even better!

• Storage: Allow the soup to cool completely and store it in an airtight container in the fridge for up to three days.
• Freezing: This soup freezes well! Portion it into freezer-safe containers and it can last for up to three months.
• Pairing: Enjoy this soup with a side of crusty bread or a refreshing salad to make it a complete meal.
• Adjusting thickness: If you prefer a thicker soup, blend a little more of the mixture until you reach the desired consistency.
• Garnishing options: Add shredded cheese or a dollop of sour cream for extra richness.

Side Dish Ideas for Potato Soup with Corn and Jalapeño

Pairing side dishes with your Potato Soup with Corn and Jalapeño can elevate your meal experience. Here are some ideas to consider:

• Crusty Bread: Serve with a loaf of warm, crusty bread for dipping.
• Garden Salad: A fresh garden salad adds a nice crunch and balances the creamy soup.
• Grilled Cheese: A classic grilled cheese sandwich is a perfect complement.
• Roasted Vegetables: Roasted seasonal vegetables make for a hearty side.
• Cheese Biscuits: These are always a hit and pair wonderfully with soup.
• Occasions: This soup is perfect for family dinners, winter gatherings, or even casual lunch dates.

FAQ

Conclusion

This Potato Soup with Corn and Jalapeño is more than just a recipe; it’s a comforting dish that warms the heart and soul. Packed with flavor and easy to make, it’s a must-try for anyone looking for a delicious meal. I encourage you to gather your ingredients and experience the joy of making this delightful soup. You’ll find it becomes a favorite in no time!

Potato Soup with Corn and Jalapeño

The ultimate comfort food, this Potato Soup with Corn and Jalapeño is creamy, rich, and perfect for chilly nights. With the sweetness of corn and a hint of spice, it’s an easy weeknight dinner you won’t want to miss!

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Soups

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 2 tablespoons butter
• 1 tablespoon vegetable oil
• 1 onion diced
• 2 jalapeños diced (about ½ cup), plus 8-12 thin slices of jalapeno for garnish
• 6 Yukon gold potatoes peeled and cut into large dice
• 2 cups corn kernels fresh or frozen
• 4 cups chicken stock
• 2 teaspoons salt
• ½ teaspoon freshly ground black pepper
• ½ cup half-and-half or whole milk
• chopped cilantro for garnish

Equipment

• Oven
• Blender
• Large Pot
• Saucepan
• Mixing Bowl
• Peeler
• Chef's Knife
• Cutting Board
• Wooden Spoon

Method

 

1. In a large Dutch oven, melt the butter with the vegetable oil over medium heat.
2. Add the onion and jalapeño and cook for about 5 minutes or until tender, stirring occasionally.
3. Add the potatoes, corn, chicken stock, salt, and black pepper.
4. Bring to a boil then reduce the heat to a simmer. Cook for 15 minutes or until the potatoes are tender.
5. Add a few ladles of the mixture to a blender so it does not go over half full. Cover the top of the jar with a towel. Pulse the mixture on low being really careful that the heat of the mix doesn't cause the mixture to splatter out of the jar.
6. Pour the blended mixture back into the Dutch oven.
7. Add the half-and-half to the soup and warm through. Add more half-and-half for a thinner soup or blend more of the mixture for a thicker soup.
8. Ladle into bowls and garnish with jalapeno slices and cilantro if desired.

Notes

• Storage: Allow the soup to cool completely and store it in an airtight container in the fridge for up to three days.
• Freezing: This soup freezes well! Portion it into freezer-safe containers and it can last for up to three months.
• Pairing: Enjoy this soup with a side of crusty bread or a refreshing salad to make it a complete meal.
• Adjusting thickness: If you prefer a thicker soup, blend a little more of the mixture until you reach the desired consistency.
• Garnishing options: Add shredded cheese or a dollop of sour cream for extra richness.

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Meet Harper Dean

I love the creative challenge of making weeknight dinners feel special without the fuss. I work alongside the team to develop and test recipes that are reliable but never dull. I prepared this meal in my own kitchen, refining the steps to make sure your cooking experience is smooth, fun, and delicious.