Recipe courtesy of Mary Sue Milliken and Susan Feniger
Save Recipe Print
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.

Trending Videos 6 Videos

Almost One-Pan Skillet Lasagna 02:21

Bev gets her kids involved in making this perfect weeknight dinner.

IDEAS YOU'LL LOVE

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

Parker's Split Pea Soup

Recipe courtesy of Ina Garten

Roasted Red-Pepper Soup

Recipe courtesy of Food Network Kitchen

Creamy Shrimp Scampi Dip

Recipe courtesy of Food Network Kitchen

Pumpkin Soup

Recipe courtesy of Kerry Simon

Crab Ravioli in Creamy Tomato Sauce

Recipe courtesy of Sandra Lee

Fish and Corn Chowder

Recipe courtesy of Rachael Ray

Ramen Noodle Soup

Recipe courtesy of Food Network Kitchen

Black Bean Soup

Recipe courtesy of Dave Lieberman

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.