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:

    1. In a large saucepan, melt butter over medium high heat. Add onions and jalapeno. Cook for 5 minutes or until softened.
    2. Stir in garlic and cook for an additional minute.
    3. Stir in flour, cumin, and chili powder. Cook for 1 to 2 minutes.
    4. Whisk in chicken broth until smooth. Bring to a boil and then add corn, sugar, and salt.
    5. After it returns to a boil, reduce heat to low and simmer for about 10 minutes.
    6. Stir in heavy cream and cilantro.
    7. Serve with bacon, cotija, and jalapeno slices.

Recipe from The Stay at Home Chef

Posted on Fantastical Sharing of Recipes