Ingredients
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- 2 tbsp butter
- 1 tbsp olive oil
- 1 onion, diced
- 1 750g bag frozen corn kernels, thawed
- 1 jalapeno, minced
- 3 cloves garlic, minced
- 1/4 cup flour
- 2 tsp cumin
- 1 tbsp chili powder
- 1 tsp pepper
- 4 cups chicken broth
- 2 tbsp sugar
- 1 tsp salt
- 1/2 cup chopped cilantro
- 2 cups heavy cream
- feta for serving
Instructions
- Place the butter and olive oil in a heavy bottom soup pot and heat.
- Add the corn kernels and sauté until they begin to caramelize.
- Add the onions, jalapenos, and garlic and sauté until the onions are soft.
- Add the flour and seasonings and mix to combine and cook for 2 to 3 minutes, add the chicken stock and sugar stirring well to remove any bits stuck to the bottom of the pot.
- Bring to a boil, reduce to a simmer and add the salt, cilantro, and heavy cream. Gently heat through.
- Serve with a generous portion of feta cheese and additional cilantro.
- Category: Appetizer, Entree, Soup, Recipes