The greatest bar snack ever is the Jalapeno Poppers by a long shot! Lately I have been thinking about ways to incorporate these flavors into everyday food. Todays task is soup!
This super creamy hearty soup starts with a pureed cauliflower base and has sweet peppers, corn and of course jalapenos for added texture. Serve it with smokey bacon and salty cheddar cheese right on top!
Ingredients:
- 1 tablespoon butter
- ½ red bell pepper, diced
- ½ green bell pepper, diced
- ½ onion, chopped
- 3-4 jalapeño peppers, minced
- 3 cloves garlic, minced
- 3 tablespoons flour
- 1 cup corn
- 1 head cauliflower, chopped
- 3 ½ cup chicken broth
- ¾ cup heavy cream
- ½ teaspoon salt
- ¼ teaspoon ground pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon paprika
- ¼ teaspoon chili powder
- pinch cumin
- 4 ounces cream cheese, room temperature
For garnishes:
- Bacon, crumbles
- Cheddar cheese, shredded
Directions
- In a large stockpot or Dutch oven, melt butter over medium-low heat.
- Add the bell peppers and onion, cooking until tender, about 3-4 minutes.
- Add the jalapeño peppers and the minced garlic, cooking for 1 additional minute.
- Stir in the corn and cauliflower, cook for about 3-4 minutes, then sprinkle the flour over top and cook until lightly browned.
- Turn heat up to medium, whisk in the chicken broth and cream, then cook until the mixture begins to simmer. Add the seasonings and continue simmering for 15 minutes or until the cauliflower is tender.
- Add the cream cheese and whisk until well-incorporated. Remove from the heat and garnish with desired toppings. Serve immediately.
