Yield
6 servings (serving size: 1 1/3 cups soup, 1 tablespoon cheese, and 1 teaspoon cilantro)

How to Make It

Step 1

Preheat broiler.

Step 2

Place jalapeño peppers on a foil-lined baking sheet; broil 10 minutes or until blackened, turning occasionally. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel peppers; cut in half lengthwise, discarding seeds and membranes. Finely chop jalapeño peppers; set aside.

Step 3

Place potato in a medium saucepan, and cover with water; bring to a boil. Reduce heat, and simmer 15 minutes or until tender. Drain; partially mash potato with a potato masher.

Step 4

Melt butter in a Dutch oven over medium heat. Add onion, bell pepper, and celery; cook 10 minutes, stirring frequently. Add jalapeño peppers, potato, corn, milk, tomato, salt, and white pepper; cook until thick (about 30 minutes), stirring occasionally. Ladle soup into each of 6 bowls, and sprinkle with cheese and cilantro.

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