Free Recipe Jalapeno Corn Soup with Cilantro
Recipe Type: V Recipes
Recipe Preparation: boil
Cooking Ingredients for Jalapeno Corn Soup with Cilantro Recipe
2 ts Olive oil
1 White onion; chopped
2 Garlic cloves; minced
2-1/2 c Corn kernels
2 Red potatoes; peeled and
-diced
1/2 Jalapeno pepper; seeded
Deveined and chopped
(wear gloves to prevent
-irritation)
3 c Low-sodium chicken broth
Salt; to taste
Freshly ground pepper; to
-taste
1/2 Red bell pepper; seeded and
-diced
1 tb Chopped cilantro
Jalapeno Corn Soup with Cilantro Preparation
Makes 6 servings The amount of corn you can scrape from an ear varies considerably-you”ll get between 1/2cup and 1 1/4 cups, depending on its size; feel free to substitute frozen corn kernels. For a spicier soup, use one jalapeno. 1. In a large nonstick saucepan, combine the oil and onion over medium-high heat. Cook, stirring occasionally, until translucent and beginning to brown, about 3 minutes. Add the garlic and stir 15 seconds. Stir in the corn, potatoes and jalapeflo; cook, stirring, until the corn begins to soften, about 3 minutes. Add the broth; bring to a boil. Reduce the heat to low and simmer, covered, until the vegetables can be easily mashed, about 15 minutes. 2. Transfer to a food processor or blender and puree. Season with salt and pepper to taste. Serve, sprinkled with bell pepper and cilantro. If you prefer a chunkier soup, puree half of the mixture. Stir it back into the pat before seasoning with salt and pepper. Per serving: 125 calories, 3 g total fat, 1 g saturated fat, 3 mg cholesterol, 61 mg sodium, 24 g total carbohydrate, 3 g dietary fiber, 5 g protein, 23 mg calcium. POINTS PER SERVING: 2. Recipe by: Dieting with the Duchess, by Sarah The Duchess of York & WW Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 6
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