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Mexican Street Corn Soup

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Total Time: 20 minutes
Servings: 6

Ingredients

  • 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

Toppings:

  • ½ lb bacon, cooked and crumbled
  • ½ cup crumbled cotija cheese
  • 1 jalapeno, sliced

Instructions

  • 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.