The cool fronts are still rolling in so I’ve still got some soups on my mind that are packed with flavor and still hearty. We really love Mexican Street Corn, so what better way to get more of it than to make a soup? I do think it needed a little lime squirted on before serving and maybe a hit of additional seasoning, but otherwise super easy to adjust to your taste and et it just as you like!

Mexican Street Corn Soup
(Adapted from The Stay at Home Chef)

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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
Toppings:
1/2 lb bacon cooked and crumbled
1/2 cup crumbled cotija cheese
1 jalapeno sliced

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 for an additional 1 minute.

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 for 10 minutes.

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

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