Ingredients

How to make it

  • 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 sauté 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 15 minutes. Add the corn and heat through another 10 minutes.
  • In a blender, puree half of the soup with the half and half and cheese. Stir the puree back into the soup pot. Adjust seasoning. Heat slowly until soup is warmed through and serve. Garnish with extra cheese, if desired.

Reviews & Comments 2

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  • hungrybear 3 years ago
    Sound goody
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  • shandy 3 years ago
    I just did a chilled corn soup with avocado relish the other night. Now I am going to have to try this one. I absolutely LOVE Manchego cheese. Now I am going to have to see if you have a vegetable stock recipe because I do not.
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