Ingredients
4 tablespoons butter
1 small white onion, chopped
1 jalapeño, minced
5 cloves garlic, minced
3 tablespoons flour
2 teaspoons ground cumin
1 teaspoon chili powder
4 cups chicken stock
6 cups frozen corn kernels (about 30 ounces)
1 tablespoon sugar
2 teaspoons salt
1 1/2 cups heavy cream (or 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 jalapeño, sliced
Toppings:
1/2 lb bacon, cooked and crumbled
1/2 cup crumbled cotija cheese
1 jalapeño, sliced
Instructions
Melt butter in a large saucepan over medium heat. Add onions and minced jalapeño; sauté for about 5 minutes. Stir in garlic and cook for 1 more minute.
Stir in flour, cumin, and chili powder; cook for 1-2 minutes. Gradually add chicken stock, stirring until smooth. Bring to a boil.
Add corn, sugar, and salt. Once boiling, reduce heat to low and simmer for 10 minutes.
Stir in cream and cilantro. Serve hot, topped with bacon, cotija cheese, and jalapeño slices.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 6 servings
- Calories: 350 kcal