Spicy Corn and Green Chili Soup

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   In a large pot, melt the butter over medium heat.

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   Add the onions and sweat them for 5-7 minutes until tender.

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   2.

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   Add the jalapeno and poblano peppers and sweat a few more minutes.

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   3.

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   Add the corn and the stock and stir everything together.

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   Put a lid on the pot and simmer over low heat for 20 minutes.

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   4.

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    Use a stick blender and puree everything until the soup is somewhat smooth but with a bit of texture.

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    Season with kosher salt and serve hot.

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    (I like to garnish with sour cream or creme fraiche to cool the spicy soup.)

* Per serving · 4 servings · Values may vary.

No additional tips available.