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Prep 20 minutes
Total 45 minutes
Serves
US | Metric
Ingredients
  • 1 Onion (white or red)
  • 3 Garlic cloves
  • 3 Celery stalks
  • 20 Oz Chicken Broth
  • 2 Cups Milk
  • 4 tbsps Corn starch
  • 3 tbsps Chopped Jalapeños
  • 1 Corn on the cob
  • 2 Oz Cream Cheese
  • Shredded Cheddar Cheese
  • Cooked Bacon
  • Scallions to top
  • Sprinkle of Nutmeg
  • Sprinkle of Garlic powder
  • Sprinkle of Onion powder
  • Sprinkle of Chili Powder
  • Sprinkle of Cayenne Pepper
Cream ‘o’ Jalapeño Zuppa Cream ‘o’ Jalapeño Zuppa

Cream ‘o’ Jalapeño Zuppa


  1. Chop all veggies, set aside.
  2. In a preheated Dutch oven/Pot on medium heat, add EVOO (extra virgin olive oil).
  3. Add chopped onions, celery, and garlic to the pot, sauté.
  4. Once sautéd, add in ½ Cup of milk, stir.
  5. Once it bubbles a little, add in a tablespoon of cornstarch. Sprinkle it in and mix well. Repeat the process of adding milk, mixing, adding cornstarch, mixing, until you used all measured ingredients. You should end up with a VERY thick consistency. It SHOULD BE THICCCCCC. This is the base and it is important that it is thick here, as you CANNOT add any more cornstarch after this part.
  6. Once all milk and cornstarch is mixed in, add in about ½ Cup of broth, mix well.
  7. When it starts to bubble a lot, add another ½ Cup of broth. Mix well. Repeat until all broth is used.
  8. Add the chopped jalapeños and corn into the soup, as well as cream cheese and some shredded cheddar- stir.
  9. Let it sit and cook on a low heat.
  10. Add in spices, mix and cover.
  11. Simmer on a low heat until ready to serve. Don’t forget to stir while it sits!
  12. Once ready to serve, top with bacon, cheddar cheese, scallions and a hunk of cream cheese if you want to take some of the spice out.

ENJOY!! XO

Cream ‘o’ Jalapeño Zuppa Cream ‘o’ Jalapeño Zuppa

Cream ‘o’ Jalapeño Zuppa

favorite
print
like
Prep 20 minutes
Total 45 minutes
Serves
US | Metric
Ingredients
  • 1 Onion (white or red)
  • 3 Garlic cloves
  • 3 Celery stalks
  • 20 Oz Chicken Broth
  • 2 Cups Milk
  • 4 tbsps Corn starch
  • 3 tbsps Chopped Jalapeños
  • 1 Corn on the cob
  • 2 Oz Cream Cheese
  • Shredded Cheddar Cheese
  • Cooked Bacon
  • Scallions to top
  • Sprinkle of Nutmeg
  • Sprinkle of Garlic powder
  • Sprinkle of Onion powder
  • Sprinkle of Chili Powder
  • Sprinkle of Cayenne Pepper
  1. Chop all veggies, set aside.
  2. In a preheated Dutch oven/Pot on medium heat, add EVOO (extra virgin olive oil).
  3. Add chopped onions, celery, and garlic to the pot, sauté.
  4. Once sautéd, add in ½ Cup of milk, stir.
  5. Once it bubbles a little, add in a tablespoon of cornstarch. Sprinkle it in and mix well. Repeat the process of adding milk, mixing, adding cornstarch, mixing, until you used all measured ingredients. You should end up with a VERY thick consistency. It SHOULD BE THICCCCCC. This is the base and it is important that it is thick here, as you CANNOT add any more cornstarch after this part.
  6. Once all milk and cornstarch is mixed in, add in about ½ Cup of broth, mix well.
  7. When it starts to bubble a lot, add another ½ Cup of broth. Mix well. Repeat until all broth is used.
  8. Add the chopped jalapeños and corn into the soup, as well as cream cheese and some shredded cheddar- stir.
  9. Let it sit and cook on a low heat.
  10. Add in spices, mix and cover.
  11. Simmer on a low heat until ready to serve. Don’t forget to stir while it sits!
  12. Once ready to serve, top with bacon, cheddar cheese, scallions and a hunk of cream cheese if you want to take some of the spice out.

ENJOY!! XO