This creamy Corn Jalapeño Soup blends sweet corn, tender potatoes, and a subtle kick of jalapeño for a comforting, flavorful dish.
Packed with fiber, plant-based protein, and heart-healthy fats, it’s low in saturated fat yet satisfying.
Quick and easy to prepare, it’s perfect for everyday meals, meal prep, or a light, nourishing side that pleases both adults and kids.
25-Minute Corn Jalapeño Soup
Equipment
- 1 sauce pot
- 1 High-Speed Blender
- 1 Chopping Board
- 1 knife
- Measuring cups and spoons
Ingredients
- 3 cups fresh corn
- 1 medium potato chopped
- 1 jalapeño pepper seeded
- 1 tablespoon butter
- 1 tablespoon olive oil
- ½ cup onion chopped
- ½ teaspoon black pepper
- ½ teaspoon salt optional, if using unsalted vegetable broth
- 2 ½ cups no-salt-added vegetable broth
- 2 garlic cloves
- ½ cup milk
Instructions
- Prepare Your Ingredients: Start by gathering all your ingredients. Chop the potato into small, even cubes to ensure they cook evenly. Seed the jalapeño pepper carefully—remove all seeds if you prefer mild heat, or leave a few seeds for a stronger kick. Chop the onion finely, and peel and crush the garlic cloves. Measure out the corn, butter, olive oil, vegetable broth, milk, salt, and pepper, so everything is ready to go before cooking.
- Sauté Aromatics and Corn: Heat a medium-sized sauce pot over medium heat. Add the butter and olive oil together, letting the butter melt slowly into the oil. Once hot, add the chopped onion, crushed garlic, and jalapeño. Stir frequently for 1-2 minutes until fragrant, being careful not to let the garlic burn. Then, add the fresh corn and a pinch of salt. Continue cooking for another 2-3 minutes, stirring occasionally. This step releases the natural sweetness of the corn and infuses the aromatics with flavor.
- Reserve a Crunchy Topping: Before adding the liquids, remove about 2 tablespoons of the sautéed corn-jalapeño-onion-garlic mixture and set it aside. This will serve as a flavorful, crunchy topping for your finished soup.
- Cook the Potatoes: Add the chopped potato to the sauce pot. Pour in the vegetable broth, ensuring the potatoes are fully submerged. Turn the heat up slightly to bring the mixture to a gentle boil. Once boiling, reduce the heat to a simmer and cook for 10-12 minutes, or until the potatoes are tender when pierced with a fork and the corn is fully cooked. The potato will help thicken the soup naturally while adding a creamy texture.
- Blend the Soup Smooth: Once the vegetables are cooked, remove the pot from heat and allow the mixture to cool slightly for 2-3 minutes—this prevents any accidents during blending. Transfer the contents to a high-speed blender. Blend until completely smooth and creamy. Depending on your blender, this may take 1-2 minutes. If you prefer a slightly chunkier texture, pulse a few times instead of fully blending.
- Season and Add Milk: Return the blended soup to the sauce pot over low heat. Stir in the milk slowly, allowing the soup to warm gently. Taste the soup and adjust seasoning with salt and black pepper. This is the moment to balance the flavors—add a little more pepper for heat or salt for taste, keeping in mind that the vegetable broth may already contain some salt.
- Serve with Topping: Ladle the soup into bowls. Sprinkle the reserved sautéed corn-jalapeño mixture on top of each serving. This adds texture, visual appeal, and an extra punch of flavor to contrast with the creamy soup.
- Enjoy Hot or Cold: Serve immediately while warm for a comforting meal, or chill the soup in the refrigerator for a refreshing, cold version. This versatile soup works well as a light lunch, a side dish, or even as a starter for dinner parties.
Notes
- Use fresh, sweet corn for the best natural sweetness; frozen corn can be used if fresh is unavailable.
- Adjust jalapeño according to your spice tolerance; leaving seeds in increases heat.
- For a creamier texture, substitute milk with half-and-half or coconut milk.
- The reserved sautéed corn topping adds crunch; don’t skip it.
- Homemade vegetable broth enhances flavor, but store-bought low-sodium broth works fine.
- Soup can be served hot or cold, making it versatile for any season.
- For a vegan version, replace butter with extra olive oil and use plant-based milk.
- Stir soup occasionally while warming to prevent sticking or scorching at the bottom.
Chef’s Secrets To Enhance Flavor
The secret to a truly flavorful Corn Jalapeño Soup lies in layering ingredients carefully.
Start by sautéing the aromatics—onion, garlic, and jalapeño—with both butter and olive oil; the combination balances richness and heart-healthy fats.
Always reserve a small portion of the sautéed corn mixture for a topping—it adds texture and a pop of sweetness.
Use high-quality vegetable broth and season gradually; letting the soup rest a few minutes before blending allows flavors to meld beautifully.
For extra depth, consider lightly roasting the corn beforehand or adding a hint of smoked paprika.
Serving Suggestions For Maximum Enjoyment
This soup is wonderfully versatile for serving.
For a light lunch, pair it with crusty whole-grain bread or a side salad.
For dinner, it works beautifully as an appetizer before roasted vegetables or grilled chicken.
Top with fresh herbs like cilantro or chives for color and extra flavor.
For a creamy indulgence, swirl a spoonful of Greek yogurt or a drizzle of olive oil on top.
The soup’s subtle heat pairs well with mild cheeses or avocado slices for a balanced, comforting experience.
Storage Tips For Fresh Soup
Corn Jalapeño Soup keeps well for meal prep and quick meals.
Store in an airtight container in the refrigerator for up to 4 days.
Reheat gently over low heat, stirring occasionally to maintain smooth texture and prevent sticking.
For longer storage, freeze the soup in portion-sized containers for up to 2 months.
When reheating from frozen, thaw overnight in the refrigerator or use a gentle double boiler to avoid curdling.
The reserved corn topping is best added fresh before serving for crunch and texture.
Frequently Asked Questions
1. Can I use frozen corn instead of fresh?
Yes! Frozen corn works perfectly if fresh corn isn’t available. Use thawed corn and sauté slightly longer to release its natural sweetness. The flavor will remain deliciously creamy.
2. How can I make the soup vegan?
Replace butter with olive oil and use plant-based milk, such as almond, soy, or oat milk. The soup will remain creamy and flavorful without any dairy.
3. Is it possible to make this soup spicy or mild?
Absolutely! Adjust the jalapeño amount to your heat preference. Removing the seeds creates a mild flavor, while leaving them in increases the spiciness naturally.
4. Can I prepare this soup ahead of time?
Yes, it’s great for meal prep. Make the soup, store it in the fridge for up to 4 days, and add the sautéed topping just before serving for freshness.
5. Can I use a regular blender instead of a high-speed blender?
Yes, a regular blender works fine. Blend in batches if necessary and ensure the soup cools slightly before blending to avoid splatters.
For extra smoothness, strain through a fine mesh sieve if desired.
