Creamy Corn and Jalapeño Soup


  • 6 ears sweet corn, cleaned
  • 1 small onion, chopped
  • 1 small fresh jalapeño pepper, minced, seeds removed
  • 4 cloves garlic, chopped
  • 1 teaspoon olive oil
  • 1 teaspoon ground cumin
  • 2 cups low-sodium vegetable broth
  • 1 ½ cups low-fat milk
  • fresh cilantro for garnish, chopped
  • kosher salt to taste
  • fresh ground pepper to taste


  1. Heat oil in heavy, large saucepan over medium-high heat.
  2. Add onion, jalapeño, garlic and cumin; sauté until onion and jalapeño are tender, about 10 minutes.
  3. Cut corn kernels from cobs.
  4. Add corn to pot.
  5. Stir in broth.
  6. Cover and simmer over medium-low heat until corn is very tender, about 20 minutes.
  7. Transfer to processor or blender and carefully purée.
  8. Add enough milk to thin to desired consistency.
  9. Return to pot; stir to heat through (do not boil).
  10. Season to taste with salt and pepper.
  11. Serve in bowls and garnish with cilantro.