Total Time
15mins
Prep 10 mins
Cook 5 mins

A lovely creamy, spicy, super-easy-super-cheap-super-fast lunch option or dinner starter. Hits the spot on rainy, cold days.

Ingredients Nutrition

Directions

  1. Finely chop all vegetables.
  2. In a saucepan, heat the butter and cook the onions until soft. Add the garlic, tomato, half the tin of corn and half the amount of jalapeno. Cook for about 2 minutes, until tomato is almost dissolved. Remove saucepan from heat.
  3. Put veggies in blender and puree until smooth (add a little milk if you have difficulty blending them). Return blended veggies to saucepan and add milk. Mix well and add remaining corn and jalapeno, do not let it boil.
  4. Serve immediately and top bowls with cheddar cheese Serve with hot flour tortillas or corn bread.
Most Helpful

Wow. This was fast, easy, and very, very good. I bought too many ears of corn at the farmer's market, so I used fresh corn, but I'm sure canned corn will work well when fresh isn't readily available. Thanks!

dbrand April 02, 2008