Mexican Street Corn Soup

• 分量: 6 servings
• 調理時間: 5 minutes
• 総時間: 20 minutes

材料

4 tablespoons butter

1 small white onion (chopped)

1 jalapeno (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 (half and half, or milk)

1 cup freshly chopped cilantro

1/2 lb bacon (cooked and crumbled)

1/2 cup crumbled cotija cheese

1 jalapeno (sliced)

手順

Saute onions, jalapeno and garlic

Melt the butter in a large saucepan over medium heat. Add in the onions and minced jalapeno and sauté for about 5 minutes, then stir in garlic and cook an additional 1 minute.

Make soup base. Simmer

Stir in the flour, cumin, and chili powder and cook 1-2 minutes. Stir 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. Add toppings. Serve

Stir in cream and cilantro. Serve topped with crumbled bacon, cotija, and jalapeno slices.

栄養

• カロリー: 687 kcal
• 脂肪総量: 51 g
• 飽和脂肪: 26 g
• コレステロール: 142 mg
• ナトリウム: 1797 mg
• 炭水化物総量: 45 g
• 食物繊維: 3 g
• 糖質総量: 11 g
• タンパク質: 16 g