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Nancy's Kitchen - Tried and Tested Recipes
Spicy Potato Corn Soup Recipe

Spicy Potato Corn Soup Recipe
Makes 4 Servings, Half Recipe for 2

4 ears corn, husked, kernels cut from cobs
2 tbs olive oil
3 tbs butter
1 russet potato, peeled, chopped
1 onion, chopped
1 jalapeno, chopped
1 Fresno chile, chopped
4 cloves garlic, chopped
1 tsp paprika
4 cups vegetable stock
1/2 cup cream
Hot sauce, sliced green onions, sliced radishes

Heat oven to 450. On a baking sheet, toss corn with oil, season, bake until golden 15 min. In a pot, melt butter. Add potato, onion, jalapeno, Fresno chile, garlic, and paprika. Cook until vegetables soften. Add corn cobs, stock, and 1 cup water. Bring to a boil, simmer vegetables 10 min. Discard cobs. *In a processor, puree half the stock mixture with half the corn, return to pot. Add remaining corn and cream to pot, simmer 2 min. season. Divide soup among 4 bowls. Top with hot sauce, green onions, and radishes. SERVE & ENJOY.
Anna in Sweden

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