Potato & Corn Jalapeno Soup

Coming interior from gambling within the snow and cozying up in front of the fire to slurp a huge bowl of highly spiced consolation meals is a unique treat for my daughter and her sleigh-riding pals. Jalapeño and a success of cayenne pepper upload slight warmth and a wealthy taste to this clean and brief to convey collectively soup. And while some youngsters don’t call highly spiced meals a favourite, thanks to the creamy potatoes and candy corn this recipe is a first rate creation to the snappier aspect of consuming.

I love to garnish the soup with some slices of jalapeño and sprigs of cilantro to play up the Mexican influences. a touch grated Cheddar or Mexican Queso would happily play well with the potatoes and corn as nicely.

Ingredients:

• 2 tablespoons butter
• 1 onion, diced
• 1 jalapeño, diced (about 1 ½ tablespoons) plus 8-12 thin slices of jalapeño for garnish
• 5-6 yukon gold potatoes, peeled and cut into large dice
• 2 cups corn kernels
• 5 cups chicken stock
• 1 ½ teaspoons salt
• ¼ teaspoon cayenne pepper
• Cilantro for garnish

Directions:

1. In a large Dutch oven, melt butter over medium heat. 
2. Add onion and jalapeño and cook until tender, stirring occasionally. Add potatoes, corn, chicken stock, salt and cayenne pepper.
3. Bring to a boil then reduce heat to simmer and cook for 15 minutes or until potatoes are tender. 
4. Ladle soup into bowls and garnish with jalapeño slices and cilantro if desired.
5. Enjoy

Based on the recipe from http://goboldwithbutter.com/potato-corn-jalapeno-soup/