Corn and Jalapeno Soup

It's been a cold, wet day and evidently the weekend will be the same. Get ready for some cold-weather cooking then. Here's a spicy soup that will keep you warm, and I think some shrimp would be great in this also if you have some.

2 tsp olive oil
1 onion, chopped
2 garlic cloves, slivered
2.5 cups corn kernels
2 potatoes, peeled and diced
1/2 jalapeno pepper, seeded and chopped*
3 cups chicken stock
1 tsp salt
1 tsp chilli powder
1 tsp sugar
1/2 tsp black pepper
1/2 red pepper, finely diced
chopped cilantro for garnish

1. Heat oil in sauce pan or dutch oven, and add onions. Stir and sweat them until softened and starting to brown. Add garlic, corn, potatoes, and jalapeno. Stir and cook until the corn begins to soften. Add chicken stock, reduce heat and cover. Simmer for 15 minutes.

2. Remove from heat and allow to cool somewhat, then transfer to food processor** and add salt, chilli poweder, sugar, and black pepper. Process until smooth. Return to cooking pot and add diced red pepper.

3. Serve, garnish with chopped cilantro.


* If you want it hot, leave the seeds in.
** If you use a stick blender, no need to wait for cooling it down. Just process the hot soup rignt in the cooking pot.