Creamy Corn & Jalapeno Potato Soup Recipe – Easy Blend

Last Updated on 4 months by Neha Deshmukh

Creamy Corn & Jalapeno Potato Soup Recipe – Easy Blend

Introduction

Okay, friends, let me tell you about this soup. It’s honestly become a bit of a staple in my kitchen, especially when I’m craving something comforting but also a little bit different. I first made it last summer when the corn was amazing at the farmer’s market, and I’ve been tweaking it ever since. It’s creamy, subtly spicy, and surprisingly easy to whip up – perfect for a cozy night in or a light lunch. You won’t believe how simple it is to get restaurant-quality flavour at home!

Why You’ll Love This Recipe

This creamy corn and jalapeno potato soup is a winner for so many reasons. It’s quick – ready in under 30 minutes! It’s incredibly flavourful, with a lovely balance of sweetness from the corn, a gentle kick from the jalapeno, and a comforting creaminess from the potato and milk. Plus, it’s easily adaptable to your preferences, whether you want it vegan, spicier, or even chilled for a hot day.

Ingredients

Here’s what you’ll need to make this delicious soup:

• 3 cups fresh corn (about 3 medium ears)
• 1 whole potato (about 200g)
• 1 seeded jalapeno pepper
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 cup onion, chopped (about 150g)
• ½ teaspoon black pepper
• ½ teaspoon salt (or to taste)
• 2.5 cups vegetable broth (about 600ml)
• 2 garlic cloves, whole
• 1 cup milk (about 240ml)

Ingredient Notes

Let’s talk ingredients for a sec! Using fresh corn is key here – it really makes a difference in the flavour. If you can, get it straight from the farmer’s market. But frozen corn will work in a pinch (see FAQs!).

Jalapenos can vary in heat, so start with one and taste as you go. Remove the seeds and membranes for a milder flavour. If you love spice, leave some seeds in!

I love using vegetable broth for a light, vegetarian base. It really lets the corn and jalapeno flavours shine. You can use chicken broth if you prefer, but it will change the flavour profile slightly.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the olive oil and butter in a nice, heavy-bottomed sauce pot over medium heat. Once melted, add the corn, chopped jalapeno, whole garlic cloves, chopped onion, and salt. Cook for about 2-3 minutes, stirring occasionally, until the onion starts to soften.
2. Now, add the chopped potato and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer until the potatoes are tender and the corn is cooked through – about 15-20 minutes.
3. Carefully remove the pot from the heat and let it cool slightly. This is important! Then, using a high-speed blender (an immersion blender works great too!), blend the soup until it’s super smooth and creamy.
4. Return the blended soup to the pot. Stir in the black pepper and milk. Taste and adjust the seasoning if needed – maybe a little more salt or pepper?
5. Serve hot or cold, topped with a spoonful of the reserved corn-jalapeno mixture for a little extra texture and flavour.

Expert Tips

• Don’t skip the cooling step before blending! Hot liquids can create pressure in the blender.
• For an extra smooth soup, strain it through a fine-mesh sieve after blending.
• If your soup is too thick, add a little more vegetable broth or milk until it reaches your desired consistency.

Variations

This soup is so versatile! Here are a few ideas to spice things up:

• Vegan Adaptation: Simply swap the butter for a plant-based butter and the milk for your favourite plant-based milk (almond, soy, or oat milk all work well).
• Spice Level Adjustment: My friend, Priya, loves a really spicy soup, so she adds an extra jalapeno and a pinch of cayenne pepper. Feel free to experiment!
• Cold Soup Variation: This soup is amazing chilled, especially on a hot summer day. Just refrigerate it for at least 2 hours before serving.
• Potato Type Variation: My mom always uses Yukon Gold potatoes for extra creaminess. They’re worth it if you can get them!

Serving Suggestions

This soup is delicious on its own, but it’s even better with a side of crusty bread for dipping. A sprinkle of fresh cilantro or a swirl of cream (or coconut cream for the vegan version) also adds a nice touch.

Storage Instructions

Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes well – just transfer it to a freezer-safe container and freeze for up to 2 months.

FAQs

1. Can I use frozen corn in this recipe? Absolutely! Just make sure to thaw it completely before adding it to the pot. You might need to cook it for a slightly longer time.
2. How can I adjust the thickness of the soup? If it’s too thick, add more broth or milk. If it’s too thin, simmer it for a few more minutes to allow it to reduce.
3. What is the best way to control the spice level? Remove the seeds and membranes from the jalapeno for a milder flavour. Add more jalapeno or a pinch of cayenne pepper for extra heat.
4. Can this soup be made ahead of time? Yes! You can make it up to 2 days in advance and store it in the refrigerator.
5. Is this soup suitable for freezing? Yes, it is! Just make sure to leave some space in the container for expansion.