Even though Spring is around the corner, the nights are still cool and sometimes a warm bowl of soup just sounds good. This week we even had a few show showers! Can you believe it?
This corn chowder-like recipe really caught my eye. I love the Mexican flavors and all the added toppings.
Enjoy!
Stacy
Mexican Street Corn Soup
Ingredients:
4 strips of bacon, cooked and crumbled
2 tablespoons butter
6 cups corn (fresh is best, but frozen will do), divided
1 onion, diced
1 jalapeno pepper, seeded and diced fine
4 garlic cloves, minced
1/2 teaspoon cumin
4 cups chicken stock
juice from 1 lime
1 cup sour cream
salt and pepper, to taste
1/8 teaspoon cayenne pepper
1/4 cup cojita or queso fresco, crumbled
2 tablespoons cilantro
avocado, diced
picked jalapenos, optional
Directions:
Cook bacon, remove from pan and drain on paper towel. Crumble when cooled and set aside.
Melt butter in a large saucepan/dutch oven over medium-high heat. Add 2 cups corn and toss, cooking until slightly charred, about 6-10 minutes. Remove about 2 tablespoons of corm for garnish later.
Add the onions and jalapeno and cook until the onion is tender, about 10 minutes, then add garlic and cumin and cook until fragrant, about 2 minutes.
Add broth and 4 cups of uncooked corn and bring to a boil, reduce heat and simmer for about 10 minutes.
Remove from heat and add lime juice and sour cream then puree either with hand blender or in food processor. Season with salt, pepper and cayenne.
To serve: top with cheese, cilantro, crumbled bacon, diced avocado, charred corn and pickled jalapenos.
