Minutes Prep time: 30
Minutes Total time: 30
Servings: 4
Difficulty: Intermediate
2 tablespoons vegetable oil, divided
1 cup chopped yellow onion
1 jalapeno pepper, seeded and finely chopped
4 cups Birds Eye® Sweet Kernel Corn, divided
2 cups vegetable broth
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
1 cup whole milk
1/2 teaspoon salt
1/2 cup heavy (whipping) cream
2 cups crushed tortilla chips
1/2 cup crumbled Cotija or feta cheese
1/4 cup chopped fresh cilantro
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 268 mg | 27% |
| Carbohydrate | 52 g | 17% |
| Cholesterol | 46 mg | 15% |
| Total Fat | 30 g | 46% |
| Iron | 1 mg | 8% |
| Calories | 508 kcal | 25% |
| Sodium | 1364 mg | 56% |
| Protein | 13 g | 26% |
| Saturated Fat | 13 g | 63% |
| Sugars | 13 g | 1% |
| Vitamin C | 16 mg | 26% |
Heat 1 tablespoon oil in 5-quart saucepan or Dutch oven over medium heat. Add onion and jalapeno and cook until tender, about 10 minutes, stirring occasionally. Stir in 2 cups corn, broth, undrained tomatoes, milk and salt; bring to a boil. Reduce heat and simmer 10 minutes.
Meanwhile, heat remaining 1 tablespoon oil in large skillet over medium-high heat. Add remaining 2 cups corn and cook until golden brown, about 10 minutes, stirring occasionally.
Puree soup using an immersion blender until smooth. Stir in cream and roasted corn kernels. Garnish servings with tortilla chips, cheese and cilantro.
For a spicier kick, try Ro*Tel® Hot Diced Tomatoes with Habaneros
Spicy Corn Soup
