Total Time: 55 min | Prep: 10 min | Cook: 45 min
1 medium onion, chopped
1 large baking potato, peeled and diced
2 cups chicken or vegetable broth
2 tablespoons all purpose flour
2 cups skim milk
2 ears of corn kernels, cut off the cob
1/2 cup chopped green pepper
1 jalapeno, seeded and chopped
2 tablespoons parsley
1/4 teaspoon black pepper (or to taste)
Place the onion, potato, and broth in a large soup pot; bring to a boil and reduce to a simmer. Cook until potatoes are very tender, about 15-20 minutes. Purée.Add the flour to the cold milk and stir with a fork. Add the milk to the potato/onion purée and bring to a boil. Reduce heat and simmer for 2 minutes. Add corn, pepper, parsley; bring back to a boil.
This soup can also be made with frozen corn kernels.
Allergens: Milk, Wheat
* Reported allergens are based on listed ingredients in the recipe. If you are purchasing commercially packaged products such as pie crusts, cereal, or pasta, you need to read the label for additional allergen information.