Potato & Corn Jalapeño Soup

Go Bold With Butter

Coming inside from playing in the snow and cozying up in front of the fire to slurp a big bowl of spicy comfort food is a special treat for my daughter and her sleigh-riding friends. Jalapeño and a hit of cayenne pepper add mild heat and a rich flavor to this easy and quick to bring together soup. And while some kids don’t call spicy food a favorite, thanks to the creamy potatoes and sweet corn this recipe is a great introduction to the snappier side of eating.

I like to garnish the soup with a few slices of jalapeño and sprigs of cilantro to play up the Mexican influences. A little grated Cheddar or Mexican Queso would happily play well with the potatoes and corn as well.

Potato & Corn Jalapeño Soup
Makes 4-6 servings


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


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

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Use softened butter for cookies and cakes.

Bringing butter to room temperature helps it incorporate better with other ingredients.

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One thought on “Potato & Corn Jalapeño Soup

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  1. Mark A said:

    I liked this soup, though next time I’m going to have to add a bit more jalapeno. I didn’t have any cayenne pepper on hand when I made the soup, so it was lacking that extra kick.