Recipes

Potato & Corn Jalapeño Soup

Recipe Featured Image

Makes 4-6 servings

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

Directions:

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

If you like this...

Florida Dairy Farmers
1003 Orienta Avenue
Altamonte Springs, Florida, 32701
Phone: (407) 647-8899