MEXICAN STREET CORN SOUP
This Mexican
street corn soup is made from fresh corn on the cob. Frozen or canned corn will
not give the same flavor and is not recommended.
Ingredients
- 2 teaspoons salt
- 1 jalapeno minced
- 3 tablespoons flour
- 1 teaspoon chili powder
- 4 cups chicken stock
- 1 small white onion chopped
- 1 tablespoon sugar
- 5 cloves garlic crushed
- 2 teaspoons ground cumin
- 1 1/2 cups heavy cream half and half, or milk
- 1 cup freshly chopped cilantro
- 4 tablespoons butter
- 6 cups frozen corn kernels
Toppings:
- 1 jalapeno sliced
- 1/2 cup crumbled cotija cheese
- 1/2 lb bacon cooked and crumbled
Instructions
First, melt
the butter in a large saucepan over medium-high heat. Add the onions and
chopped jalapeno and sauté for about 5 minutes, then add the garlic and cook
for another 1 minute.
Then, stir
in flour, cumin and chili powder and cook for 1 to 2 minutes. Stir in chicken
broth until smooth and bring to a boil. Add corn, sugar and salt. Once it comes
back to a boil, reduce the heat to low and simmer for 10 minutes.
Stir in
cream and cilantro. Serve garnished with crumbled bacon, cotija and jalapeno
slices. Happy Cooking Time.
