Honey Cardamom Caramel

This corn soup is delicious and
light (just what was needed to start the week after a weekend filled with
really great food).  The flavors reminded me of a lighter, but equally
delicious version of corn chowder.

Corn Potato and Jalapeno Soup







2 tablespoons butter



1 onion, diced



1 jalapeno, minced (I removed
the seeds for less heat)



5-6 Yukon gold potatoes, peeled
and cut into a large dice



2 cups corn kernels



5 cups chicken broth



1 1/2 teaspoons salt



1/8-1/4 teaspoon cayenne



Cilantro and jalapeno slices for
garnish







In a large soup pot, melt butter
over medium heat.  Add onion and jalapeno to the pot and cook until
tender, stirring occasionally.  Add potatoes, corn, chicken broth, salt,
and cayenne to the pot and bring to a boil.  Reduce heat to a simmer and
cook until the potatoes are tender, about 15 minutes.  Ladle soup into
bowls and garnish with cilantro and jalapeno slices.







Recipe from Go Bold with Butter