Mexican Street Corn Soup

• porcje: 6 servings
• czas aktywny: 5 minutes
• całkowity czas: 20 minutes

Składniki

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)

Wskazówki

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.

Wartości Odżywcze

• Kalorie: 687 kcal
• Tłuszcz Całkowity: 51 g
• Tłuszcz Nasycony: 26 g
• Cholesterol: 142 mg
• Sód: 1797 mg
• Węglowodany Całkowite: 45 g
• Błonnik Pokarmowy: 3 g
• Cukry Całkowite: 11 g
• Białko: 16 g