MEXICAN STREET CORN SOUP

By drinkfairy

Ingredients

• Toppings:
• 4 tablespoons butter
• 1 small white onion, chopped
• 1 jalapeno, minced
• 5 cloves garlic, crushed
• 3 tablespoons flour
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 4 cups chicken stock
• 6 cups frozen corn kernels
• 1 tablespoon sugar
• 2 teaspoons salt
• 1½ cups heavy cream, half and half, or milk
• 1 cup freshly chopped cilantro
• ½ lb bacon, cooked and crumbled
• ½ cup crumbled cotija cheese
• 1 jalapeno, sliced

Details

Servings 4
Preparation time 5mins
Cooking time 20mins
Adapted from thestayathomechef.com

Preparation

Step 1

Melt the butter in a large saucepan over medium high heat. Add in the onions and minced jalapeno and sauté for about 5 minutes, then stir in garlic and cook an additional 1 minute.
Stir in the flour, cumin, and chili powder and cook 1-2 minutes. Whisk in the chicken stock until smooth and bring to a boil. Add in the corn, sugar, and salt. Once it returns to a boil, reduce the heat to low and simmer 10 minutes.
Stir in cream and cilantro. Serve topped with crumbled bacon, cotija, and jalapeno slices.