Mexican Street Corn Soup
What you need:
- 4 Tbsp. unsalted butter
- 1 small white onion, diced
- 1 jalapeno, minced
- 5 cloves minced garlic
- 3 Tbsp. all-purpose flour
- 2 tsp. ground cumin
- 1 tsp. chili powder
- 4 cups chicken broth
- 6 cups frozen corn
- 1 Tbsp. granulated sugar
- 2 tsp. salt
- 1 1/2 cups heavy cream, half and half, or milk
- 1 cup freshly chopped cilantro
- 1/2 lb. bacon, cooked and crumbled
- 1/2 cup crumbled cotija cheese
- Sliced jalapeno for garnish (optional)
Directions:
- In a large saucepan, melt butter over medium high heat. Add onions and jalapeno. Cook for 5 minutes or until softened.
- Stir in garlic and cook for an additional minute.
- Stir in flour, cumin, and chili powder. Cook for 1 to 2 minutes.
- Whisk in chicken broth until smooth. Bring to a boil and then add corn, sugar, and salt.
- After it returns to a boil, reduce heat to low and simmer for about 10 minutes.
- Stir in heavy cream and cilantro.
- Serve with bacon, cotija, and jalapeno slices.
Recipe from The Stay at Home Chef
Posted on Fantastical Sharing of Recipes