Cream of Jalapeno Soup with Jalapeno Cornbread

Cream of Jalapeno Soup w/ Jalapeno Cornbread

The Soup




  • Melt 3 tablespoons butter in heavy pan over low heat. Add flour and stir 3 minutes. Mix in stock and cream.
  • Increase heat and bring to a boil stirring constantly. Reduce heat and simmer until thickened, stirring occasionally, about 10 minutes.
  • Meanwhile, melt 2 tablespoons butter in a heavy skillet over low heat. Add onion, carrot and green pepper. Cook until soft, stirring occasionally, about 8 minutes. Mix in jalapenos.
  • Add both cheeses to cream mixture and stir until melted. Mix in vegetables. Season with salt to taste and serve.


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The Jalapeno Cornbread


2 Boxes Jiffy Cornbread Mix

2 Large Eggs

2/3 Cups Milk

1/4 Cup Diced Jalapenos

1/4 Cup Shredded Cheddar Cheese


Mix all ingredients together and prepare corn muffins as instructed on the box

For a Softer Muffin use 1 Can Creamed Corn instead of milk