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Mexican Street Corn Soup

Prep
Cook
Serves 4people
Ingredients
4
tbsp butter
1
small white onion, chopped
1
jalapeno, minced
5
cloves garlic, crushed
3
tbsp flour
2
tsp ground cumin
1
tsp chili powder
4
cups chicken stock
6
cups frozen corn kernels
1
tbsp sugar
2
tsp salt 1 1/2 cups heavy cream, half & half, or milk
1
cup freshly chopped cilantro
Toppings:
1/2
lb bacon, cooked and crumbled
1/2
cup crumbled cotija cheese
1
jalapeno sliced
Directions
1.
Melt the butter in a large saucepan over medium high heat. Add in the onions and minced jalapeno and saute 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. Stir in cream, and cilantro. Serve topped with crumbled bacon, cotija, and jalapeno slices.

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