Recipe courtesy of Mary Sue Milliken and Susan Feniger
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Melt the butter in a large stockpot over moderate heat. Saute the onions until soft, about 10 minutes. Add the garlic, coriander, cumin and jalapeno pepper and saute another 2 minutes to release the aromas. Add the chopped tomatoes and cook until they are juicy. Add the potatoes, bell pepper, salt and pepper, and stock. Cover and simmer until the potatoes are tender, about 10 minutes. Add the corn and heat through another 2 minutes.

In a blender, puree half of the soup with the milk and cheese. Stir the puree back into the soup pot. Adjust seasoning. Heat slowly until soup is warmed through and serve.

IDEAS YOU'LL LOVE

Corn Muffins

Recipe courtesy of Ina Garten

Creamy Mashed Potatoes

Recipe courtesy of Ree Drummond

Corned Beef Hash

Recipe courtesy of Industrial Cafe and Saloon

Chicken Noodle Soup

Recipe courtesy of Tyler Florence

Creamy Parmesan Polenta

Recipe courtesy of Ina Garten

Kale Soup

Recipe courtesy of Trisha Yearwood

Corn Pudding

Recipe courtesy of Tanya Holland

Creamy Polenta

Recipe courtesy of Food Network

Cauliflower Soup

Recipe courtesy of Robert Irvine

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking