Creamy Jalapeño Popper Soup
Creamy Jalapeño Popper Soup
This soup is so packed full of flavour and textures that you won’t want to stop at just one bowl. With the familiar flavours of spicy jalapeo poppers and the addition of tasty vegetables, this soup will warm the cockles of the coldest heart.
Servings
6
Prep time
Cook time
Recipe
Ingredients
- 1 tbsp olive oil
- 300g bacon, diced
- 4 jalapeňo chillies, chopped
- ¼ cup plain flour
- 1 tsp garlic powder
- 1L chicken stock
- 340mL can light evaporated milk
- 500g potatoes, peeled & cubed
- 1 cup frozen corn kernels
- 250g light cream cheese
- 1 cup grated cheese
- Salt & pepper, to taste
- Sliced jalapeňo, bacon, coriander & grated cheese
Method
- Heat the olive oil over medium-high heat and cook the bacon until crispy.
- Remove 2 tbsp of bacon from the pan and set aside for garnish.
- Add the chopped jalapeňo peppers to the pan and cook for about 2 mins.
- Add the flour and garlic powder to the pan and stir through to coat the ingredients well.
- Add the chicken stock and evaporated milk, whisking to avoid lumps.
- Tip in the diced potatoes and the frozen corn and simmer for 10-15 mins or until the potato is tender.
- Remove from the heat and stir in the cheeses, stirring until melted and creamy.
- Season to taste, garnish and serve.
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