Mexican Street Corn Soup

This Mexican Street Corn Soup has all the flavors you're keen on from Mexican street corn all bundled up into one food soup that's to die for! UN agency else loves Mexican street corn? i do know I do! I’ve taken all those delicious flavors, accessorial some, and created it into a delicious soup that's completely killer! It’s hearty, jam-packed with corn, and flat-top off with bacon, cheese, and jalapeno. 

Not solely is that this soup completely delicious, it’s additionally very easy to create. It’s scan in below twenty minutes! I actually have a sense you’ll be creating this soup over and over and all over again. It’s straightforward for this one to become a family favorite! Mexican street corn, additionally called Elote, is grilled corn that's lathered in an exceedingly mixture of salad dressing, sour cream, cotija cheese, flavourer, garlic, and cilantro.

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
• 1 1/2 cups heavy cream half and 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

Instructions

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, cotija, and jalapeno slices.

Adapted from HERE