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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Mexican Street Corn Soup Recipe

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This recipe for Mexican Street Corn Soup is from The Pestka Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Ingredients

4 T butter
1 small white onion, chopped
1 jalapeno minced
5 cloves garlic crushed
3 T flour
2 tsp ground cumin
1 tsp chili powder
4 c chicken stock
6 c frozen corn kernels
1 T sugar
2 tsp salt
1˝ c heavy cream half and half, or milk
1 c freshly chopped cilantro

Toppings:
•1/2 lb bacon cooked and crumbled
•1/2 c crumbled cotija cheese
•1 jalapeno sliced
Directions:
Directions:
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.
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.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20 min

 

 

 

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