Directions:
- Heat oil in a large saucepan or a stock pot over medium heat. Add onion, jalapeno, and garlic and cook until fragrant and tender, about 3 minutes.
- Add corn, potato, stock, salt and pepper and bring to a boil. Reduce heat; cover and simmer for 30 minutes. Purée half of the soup, so that it still has a chunky texture. Add evaporated milk. Taste and adjust seasonings if necessary.
- TIP: For a fun garnish, add some popcorn to the bowl of soup.
- If you leave out the jalapeno, just drizzzle some hot chili oil over the soup as a garnish for the people who like it spicy.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 134.55 Kcal (563 kJ) | ||
| Calories from fat | 30.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.44g | 5% | |
|---|---|---|---|
| Cholesterol | 7.4mg | 2% | |
| Sodium | 331.73mg | 14% | |
| Potassium | 268.31mg | 6% | |
| Total Carbs | 20.62g | 7% | |
| Sugars | 4.86g | 19% | |
| Dietary Fiber | 1.97g | 8% | |
| Protein | 5.62g | 11% | |
| Vitamin C | 5.3mg | 9% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.1mg | 1% | |
| Calcium | 51mg | 5% | |
| Amount Per 100 g | |||
| Calories | 81.44 Kcal (341 kJ) | ||
| Calories from fat | 18.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.08g | 5% | |
|---|---|---|---|
| Cholesterol | 4.48mg | 2% | |
| Sodium | 200.79mg | 14% | |
| Potassium | 162.4mg | 6% | |
| Total Carbs | 12.48g | 7% | |
| Sugars | 2.94g | 19% | |
| Dietary Fiber | 1.19g | 8% | |
| Protein | 3.4g | 11% | |
| Vitamin C | 3.2mg | 9% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.1mg | 1% | |
| Calcium | 30.9mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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