As late August approaches into September, we make this soup at the restaurant every season and it delicious. You can top it with what ever garnish you like, chopped bacon, feta cheese, pickled jalapeno’s, fresh herbs, load it up!! Make a big batch and freeze for those long winter dinner blues.
Ingredients:
4 tablespoons butter
1 Small onion, small dice
1 Jalapeno, small dice
4 cloves of garlic minced
2 teaspoons Ground Cumin
1 teaspoon Chili Powder
1 teaspoon garlic powder
1 teaspoon onion powder
4 cups Chicken Stock or vegetable stock
6 cups fresh shucked corn, cut off the cob, reserved the peeled cobs.
2 teaspoons Salt
1 ½ cups coconut milk
1 cup Cilantro, washed and chopped.
½ pounds Bacon (cooked and crumbled)
½ cup Cotija Cheese (crumbled) or can use feta.
Directions
- Melt the butter in a large saucepan over medium heat. Add in the onions and minced jalapeno, galirc and sauté for about 3 minutes.
- Add all the spices and cook for another 2 minutes.
- Add the fresh corn, stock, and the peeled cobs of corn. (this adds the “milk” from the con to the soup, you will remove before serving).
- Cook the soup until add ingredients are soft.
- Remove the cobs of corn from the soup and discard.
- Using a blender, remove ½ of the soup and blend it, leave the other half chunky. Add the blended soup back to the pot.
- Check for seasoning, adjust if you like.
- Served with chopped bacon, herbs, cheese and enjoy.
