Mexican Street Corn Soup

Jennifer GJ

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

1 ½ cups heavy cream half and half, or milk

1 cup freshly chopped cilantro

subheading: Toppings:

½ lb bacon cooked and crumbled

½ cup crumbled cotija cheese

1 jalapeno sliced

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 to 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.

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