Mexican Street Corn soup

Name: Mexican Street Corn soup Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 11
Ingredients: 4 tbsp Butter salted; 1 small Onions raw; 1 pepper Jalapeno Peppers; 5 clove Garlic; .15 cup Bob's Red Mill Gluten Free All Purpose GF Baking Flour (by SUN_CLAY); .5 tbsp *McCormick ground cumin (by CHGOMOMMA); 1 tsp Chili powder; 4 cup Chicken stock home-prepared; 6 cup kernels Yellow Sweet Corn Frozen; 2 tsp Granulated Sugar; 2 cup Half and Half Cream; 5 medium slices cooked (raw pro Bacon pork microwaved; cilantro; dollop of sour cream (optional garnish)

Minutes to Prepare: 5
Minutes to Cook: 15

Number of Servings: 11

Ingredients

4 tbsp Butter, salted 1 small Onions, raw 1 pepper Jalapeno Peppers 5 clove Garlic .15 cup Bob's Red Mill Gluten Free All Purpose GF Baking Flour (by SUN_CLAY) .5 tbsp *McCormick ground cumin (by CHGOMOMMA) 1 tsp Chili powder 4 cup Chicken stock, home-prepared 6 cup kernels Yellow Sweet Corn, Frozen 2 tsp Granulated Sugar 2 cup Half and Half Cream 5 medium slices, cooked (raw pro Bacon, pork, microwaved cilantrodollop of sour cream (optional garnish)

Directions

Melt the butter in a large saucepan over medium high heat. Add in the onions and minced jalapeno and saut� 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, dollop of sour cream, and jalapeno slices

Serving Size:�6

Servings Per Recipe: 11

Nutritional Info Amount Per Serving