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SWEET POTATO, CORN AND JALAPENO SOUP
This creamy southwestern-style soup gets its spiciness from fresh jalapeno pepper. Serve it at the beginning of a Mexican-inspired meal.
Yield: Serves 4.
July 02, 2019
SWEET POTATO, CORN AND JALAPENO SOUP
Ingredients
- 2 tbsp salted butter
- 1 medium onion, finely chopped
- 2 cups mashed sweet potato
- 6 cups chicken broth or turkey stock
- 1 1/2 cups frozen or canned kernel corn
- 2 tsp finely chopped jalapeno pepper
- 1/2 cup evaporated skim milk
- Salt
- Fresh parsley, cilantro or pea shoots
- Chili oil
Directions
- Melt butter in a Dutch oven over medium heat. Add onion and sauté until tender. Stir in sweet potato and broth. Bring to a boil.
- Reduce heat and simmer, stirring occasionally, for 20 minutes. Add corn and jalapeno pepper; cook for 5 minutes. Stir in milk; cook until heated through. Season to taste with salt. Serve garnished with parsley and chili oil.
Nutritional analysis per serving:
406 calories, 16 g fat, 15.8 g protein, 52.7 g carbohydrate, 4.9 g fibre, 904 mg sodium
*Ingredient not included in nutritional analysis. Nutritional analysis made with chicken broth.
Tip:
Hot peppers cause severe skin and eye irritation. Wear disposable gloves when handling hot peppers and avoid touching any exposed skin.