Mexican

Mexican Street Corn soup is for Soup.

Mexican Street Corn soup takes 5 minutes to prepare.

Mexican Street Corn soup takes 15 minutes to cook.

Mexican Street Corn soup makes 11 servings.

The ingredients for Mexican Street Corn soup are:

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)

Here is how you make Mexican Street Corn soup:

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 slicesServing Size:?6

The nutritional information for Mexican Street Corn soup is:

• Servings Per Recipe: 11
• Amount Per Serving
• Calories: 247.0

• Total Fat: 12.4 g
• Cholesterol: 36.0 mg
• Sodium: 253.2 mg
• Total Carbs: 29.0 g
• Dietary Fiber: 2.9 g
• Protein: 8.3 g

Mexican Street Corn soup is Mexican cuisine.

The dietary needs meet for Mexican Street Corn soup is Gluten Free