Spicy Cream Of Sweet Corn Soup

1. 1

   Finely chop all vegetables.

2. 2

   In a saucepan, heat the butter and cook the onions until soft. Add the garlic, tomato, half the tin of corn and half the amount of jalapeno. Cook for about 2 minutes, until tomato is almost dissolved. Remove saucepan from heat.

3. 3

   Put veggies in blender and puree until smooth (add a little milk if you have difficulty blending them). Return blended veggies to saucepan and add milk. Mix well and add remaining corn and jalapeno, do not let it boil.

4. 4

   Serve immediately and top bowls with cheddar cheese Serve with hot flour tortillas or corn bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.