Potato & Corn Jalapeño Soup

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Makes 4-6 servings


2 tablespoons butter
1 onion, diced
1 jalapeño, diced (about 1 ½ tablespoons) plus 8-12 thin slices of jalapeño for garnish
5-6 yukon gold potatoes, peeled and cut into large dice
2 cups corn kernels
5 cups chicken stock
1 ½ teaspoons salt
¼ teaspoon cayenne pepper
Cilantro for garnish


In a large Dutch oven, melt butter over medium heat. Add onion and jalapeño and cook until tender, stirring occasionally. Add potatoes, corn, chicken stock, salt and cayenne pepper. Bring to a boil then reduce heat to simmer and cook for 15 minutes or until potatoes are tender. Ladle soup into bowls and garnish with jalapeño slices and cilantro if desired.

Recipe provided by Go Bold With Butter

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