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.

Step Inside the Fantasy Kitchen

Take tour of Food Network Fantasy Kitchen with designer Shea McGee.

IDEAS YOU'LL LOVE

Quick Creamy Tomato Soup

Recipe courtesy of Rachael Ray

Creamy Corn Cups ("Esquites")

Recipe courtesy of Marcela Valladolid

Creamy Cole Slaw

Recipe courtesy of Bobby Flay

Creamy Lobster Linguine

Recipe courtesy of Giada De Laurentiis

Corned Beef

Recipe courtesy of Alton Brown

Creamy, Garlicky Shrimp Skillet

Recipe courtesy of Food Network Kitchen

Minestrone Soup

Recipe courtesy of Ellie Krieger

Creamy Mashed Potatoes

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword

          Latest Stories