Tuesday, November 28, 2017

Corn Soup, Mexican Style

Jenna made this for dinner one night. It was delicious and Don really liked it!
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 Corn Soup, Mexican Style


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
1 jalapeno, sliced
  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.
  2. 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.
  3. Stir in cream and cilantro. Serve topped with crumbled bacon and jalapeno slices.



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