Ingredients
The following ingredients have 4 Servings
- 3 cups fresh corn
- 1 potato (chopped)
- 1 jalapeno pepper (seeded)
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1/2 cup onion (chopped)
- ½ teaspoon pepper
- ½ teaspoon salt (use this if you are using homemade no salted added vegetable broth)
- 2 1/2 cups No salted added vegetable broth
- 2 garlic cloves
- ½ cup milk
Instruction
- In a sauce pot add olive oil and butter and add corn, jalapenos , garlic, onion, and salt and cook for about 2-3 minutes . Keep 2 tbsp cooked corn -jalapenos-garlic -onion mixture aside for topping.
- To this add potato and vegetable broth and cook until potato is soft, and corn cooked well.
- When it is cool to touch, blend it in high-speed blender.
- Then finally black pepper and mix well.
- While serving top the soup with corn-jalapeno garlic mixture you set aside. This will add a crunch to the creamy soup.
- Enjoy hot or cold.
