Creamy Corn Soup with Jalapeño
This sweet and spicy Creamy Corn Soup with Jalapeño is simple to make with many ingredients you probably already have in your pantry.
Servings: 6
Calories: 377kcal
Equipment
Ingredients
- 1 cup chopped onion
- 1 tablespoon olive oil
- 2 cloves garlic minced
- ¼ cup + 2 tablespoons finely minced jalapeño + extra for garnish
- 4 cups fresh or frozen corn + extra for garnish
- 1 cup low sodium vegetable broth
- 2 (13.5 ounce) cans coconut milk
- Salt and pepper
- 3-6 key limes
- cilantro for garnish optional
Instructions
- Pour olive oil into a stock pot. Add chopped onion and sauté until translucent.
- Add minced garlic and jalapeño. Cook for 30 seconds. Add in corn and cook until tender, making sure the garlic doesn't burn.
- In a blender add the cooked vegetables and vegetable broth. Blend until smooth. Pour back into the stock pot along with the coconut milk. Season with salt and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
- To serve, garnish with extra corn and jalapeño. Serve with cilantro and a half to a whole key lime per bowl for juicing into the bowl.
Nutrition
Calories: 377kcal | Carbohydrates: 33g | Protein: 5g | Fat: 27g | Saturated Fat: 20g | Cholesterol: 0mg | Sodium: 193mg | Potassium: 306mg | Fiber: 3g | Sugar: 8g | Vitamin A: 410IU | Vitamin C: 22.1mg | Calcium: 22mg | Iron: 1.3mg
