Description
A deliciously creamy potato and corn soup, perfect for any occasion.
Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 large sweet onion (chopped)
- 2 poblano chiles (stemmed, seeded and chopped)
- 1 red bell pepper (chopped)
- 4 garlic cloves (minced)
- 1 ½ pounds Yukon gold potatoes (peeled and chopped)
- 4 cups low sodium vegetable broth (32oz or chicken broth)
- 4 cups corn (canned, canned fire-roasted, fresh, grilled, fresh or frozen (30oz))
- 2 ¼ cups whole milk (18oz or half-and-half, divided)
- 1 pinch cayenne pepper
- 2 teaspoons chili powder
- 1 teaspoon fresh ground black pepper
- 1 tablespoon granulated sugar
- 2 tablespoons cornstarch (16g)
- 4 ounces white American cheese (cut into cubes, from the deli, about 1 cup)
- Mexican crema or sour cream and lime juice
- cilantro
- lime wedges
- Queso Fresco cheese or Cotija
- tortilla chips or strips
Instructions
- In a large pot or Dutch oven warm the butter and olive oil over medium heat. Add the onion, poblano chiles and red bell pepper. Sauté for 3 to 5 minutes or until slightly tender.
- Add the garlic and continue to sauté until fragrant, about 1 minute more.
- Add the potatoes, broth and corn. Bring to a simmer and cook over medium heat for 15 minutes or until the potatoes are tender but not mushy.
- Transfer 2 cups of the mixture to a separate heat-proof bowl, small saucepan or blender. Using a blender or an immersion blender process the 2 cups of soup so the potatoes and corn are pureed and creamy. Pour the puree back into the Dutch oven.
- Reduce the heat to low and stir in 2 cups of milk, cayenne, chili powder, black pepper and sugar.
- Combine the cornstarch with the remaining 1/4 cup of milk and stir until dissolved. Slowly add to the soup stirring until fully incorporated.
- Heat gently until thickened and bubbly. Remove from the heat and slowly add the diced American cheese, stirring until fully melted.
- Check the seasoning and add salt and pepper if needed. Serve immediately.
- Garnish each bowl with tortilla chips, crema, cilantro and lime wedges with the juice squeezed over the soup.
Notes
- This soup can be made ahead and reheated for later.
- Adjust the seasoning to your preference.
- Use different types of cheese for a unique flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: soup
- Method: stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 40mg