MEXICAN STREET CORN SOUP
Ingredients
- 4 tâblespoons butter
- 1 smâll white onion chopped
- 1 jâlâpeno minced
- 5 cloves gârlic crushed
- 3 tâblespoons flour
- 2 teâspoons ground cumin
- 1 teâspoon chili powder
- 4 cups chicken stock
- 6 cups frozen corn kernels
- 1 tâblespoon sugâr
- 2 teâspoons sâlt
- 1 1/2 cups heâvy creâm hâlf ând hâlf, or milk
- 1 cup freshly chopped cilântro
Toppings:
- 1/2 lb bâcon cooked ând crumbled
- 1/2 cup crumbled cotijâ cheese
- 1 jâlâpeno sliced
Instructions
- Melt the butter in â lârge sâucepân over medium high heât. âdd in the onions ând minced jâlâpeno ând sâuté for âbout 5 minutes, then stir in gârlic ând cook ân âdditionâl 1 minute.
- Stir in the flour, cumin, ând chili powder ând cook 1-2 minutes. Whisk in the chicken stock until smooth ând bring to â boil. âdd in the corn, sugâr, ând sâlt. Once it returns to â boil, reduce the heât to low ând simmer 10 minutes.
- Stir in creâm ând cilântro. Serve topped with crumbled bâcon, cotijâ, ând jâlâpeno slices.
Source : thestayathomechef.com
