Ingredients with Measurements:
- 4 cups of corn kernels (fresh or frozen)
- 1 jalapeno pepper, seeded and chopped
- 1 onion, chopped
- 4 cloves of garlic, minced
- 4 cups of chicken or vegetable broth
- 1 cup of heavy cream
- 2 tablespoons of butter
- Salt and pepper to taste
- Optional: chopped cilantro for garnish
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, melt the butter over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
2. Add the corn and jalapeno pepper to the pot and stir to combine.
3. Pour in the chicken or vegetable broth and bring to a boil. Reduce the heat and let simmer for 15-20 minutes, or until the corn is tender.
4. Remove the pot from the heat and let cool slightly.
5. Using a blender or immersion blender, puree the soup until smooth.
6. Return the soup to the pot and stir in the heavy cream. Heat over low heat until warmed through.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with chopped cilantro if desired.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium heat for sautéing, boiling, and simmering. Low heat for warming through.
Serving size:
4-6 servings
Nutritional information:
Calories: 275
Fat: 18g
Carbohydrates: 24g
Protein: 6g
Sodium: 600mg
Fiber: 3g
Sugar: 6g
Substitutions for ingredients:
- Instead of heavy cream, use coconut milk for a dairy-free option.
- Use vegetable broth instead of chicken broth for a vegetarian or vegan option.
- Use poblano pepper instead of jalapeno pepper for a milder flavor.
Variations:
- Add diced potatoes or carrots for a heartier soup.
- Top with crumbled bacon or shredded cheese for added flavor.
- Add a squeeze of lime juice for a tangy twist.
Tips and tricks:
- To make the soup spicier, leave the seeds in the jalapeno pepper.
- For a smoother soup, strain the pureed mixture through a fine-mesh sieve before adding the cream.
- If using frozen corn, thaw it before adding it to the pot.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat, stirring occasionally, until warmed through.
Presentation ideas:
Serve the soup in individual bowls and garnish with chopped cilantro and a drizzle of cream.
Garnishes:
Chopped cilantro, crumbled bacon, shredded cheese, a drizzle of cream or hot sauce.
Pairings:
- Serve with a side salad or crusty bread for a complete meal.
- Pair with a light white wine or a crisp beer.
Suggested side dishes:
- Mixed greens salad with vinaigrette dressing
- Garlic bread
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more broth or cream to thin it out.
- If the soup is too thin, simmer it over low heat until it thickens.
Food safety advice:
- Make sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Corn and jalapeno soup is a popular dish in Mexican cuisine, where corn is a staple ingredient.
Flavor profiles:
This soup is creamy and slightly spicy, with a sweet and savory flavor from the corn and onion.
Serving suggestions:
Serve the soup as a starter or main course for lunch or dinner.
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Region: Mexican