Indulge in a creamy and savory Mexican Corn Chowder that brings the flavors of street corn right to your table. Topped with crumbled bacon and cotija cheese, it's a cozy and comforting soup to warm your night.
In a large saucepan, melt unsalted butter over medium heat.
2
Sauté finely chopped white onion and 1 minced jalapeno for about 5 minutes, then stir in minced garlic and cook for an additional 1 minute.
3
Add all-purpose flour, ground cumin, and chili powder to the pan and cook for 1-2 minutes, stirring consistently.
4
Gradually stir in low-sodium chicken stock until smooth, then bring to a boil.
5
Add drained whole kernel corn, granulated sugar, and salt to the saucepan. Once it returns to a boil, reduce the heat to low and simmer for 10 minutes.
6
Stir in heavy cream and chopped fresh cilantro. Continue to simmer for an additional 5 minutes.
7
Serve the chowder hot, topped with cooked and crumbled bacon, crumbled cotija cheese, and remaining minced jalapeno.