Recipes

Recipes

Potato & Corn Jalapeño Soup

Potato & Corn Jalapeño Soup
Prep Time BG 10

Prep Time

minutes

Cook Time BG 35

Cook Time

minutes

Total Time BG 45

Total Time

minutes

Serving BG 6

Serving

size

Makes 4-6 servings

Recipe provided by Go Bold With Butter

Ingredients

  • 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

Preparation

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

Nutritional Information

Serving BG 1

Serving

size

Calories BG 202.5

Calories

per serving

Fat Calories BG 5.3

Calories

from fat

DAILY VALUE
  • 5.3g Total Fat
  • 1.1g Saturated Fat
  • 6mg Cholesterol
  • 32.7g Carbohydrates
Florida Dairy Farmers
1003 Orienta Avenue
Altamonte Springs, Florida, 32701
Phone: (407) 647-8899