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Creamy Corn and Jalapeño Soup

Creamy Corn and Jalapeño Soup

Ingredients

  • 6 ears sweet corn, cleaned
  • 1 small onion, chopped
  • 1 small fresh jalapeño pepper, minced, seeds removed
  • 4 cloves garlic, chopped
  • 1 teaspoon olive oil
  • 1 teaspoon ground cumin
  • 2 cups low-sodium vegetable broth
  • 1 1/2 cups low-fat milk
  • fresh cilantro for garnish, chopped
  • kosher salt to taste
  • fresh ground pepper to taste

Prep Time:

10 minutes

Cook Time:

30 minutes

Serves:

4

Preparation

  1. Heat oil in heavy large saucepan over medium-high heat. Add onion, jalapeño, garlic and cumin; sauté until onion and jalapeño are tender, about 10 minutes. Cut corn kernels from cobs. Add corn to pot. Stir in broth. Cover and simmer over medium-low heat until corn is very tender, about 20 minutes. Transfer to processor or blender and carefully purée. Add enough milk to thin to desired consistency. Return to pot; stir to heat through (do not boil). Season to taste with salt and pepper. Serve in bowls and garnish with cilantro.