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Jalapeno Corn Soup

  • Cooking Time

    mins
  • Prep time

    mins
  • Serves

    people
  • 1/4 cup margarine
  • 2 Tbsp. finely chopped pickled jalapeño peppers
  • 1 clove garlic, finely chopped
  • 2 cans (14.75 oz. ea.) cream-style corn, undrained
  • 1 cup water
  • 1 Tbsp. Knorr® Chicken flavor Bouillon
  • 1 Melt margarine in 3-quart saucepan over medium heat and cook jalapeno peppers with garlic, stirring frequently, 1 minute. Stir in remaining ingredients and cook, stirring occasionally, until heated through, about 4 minutes.