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with almond milk, bacon, and white cheese.
Funny story: I hate soup. No, let me rephrase. I used to hate soup. With age comes wisdom and a better-developed tastebud. I can’t say that I’m utterly in love with soup, but I’m slowly discovering new flavors in the soup department. My latest experimentation is this Mexican Corn Soup recipe.
One thing that I’ve always loved about making soup is how easy it is to make. You basically have to just add all ingredients to a pan and let it do its thing. This corn soup recipe is no different. It’s ready to be enjoyed in a matter of minutes.
Make It Your Own
As Lunch or Appetizer
- 4 tbsp butter
- 1 small white onion chopped
- 0.5 jalapeño minced
- 5 cloves garlic minced
- 3 tbsp flour
- 2 tsp ground cumin
- 1 tsp chili powder
- 4 cups chicken stock
- 6 cups frozen corn kernels
- 1 tbsp sugar
- 2 tsp salt
- 1.5 cups almond milk
- 1 cup chopped cilantro + extra for garnish
- 1 cup turkey bacon cooked and crumbled garnish
- 0.5 cup crumbled Mexican white cheese garnish
- 1 jalapeño sliced garnish
Melt the butter in a large saucepan over medium-high. Add in the onions, minced jalapeno, and sauté for about 5 minutes. Add the garlic and cook for 1 more minute. Add the flour, cumin, chili powder, stir and cook for 1-2 minutes. Add the chicken stock and whisk until smooth and all clumps are gone. Then, bring to a boil.
Add in the corn, sugar, and salt. Once it starts boiling again, reduce the heat to low and simmer for 10 minutes. Stir in the almond milk and cilantro.
Serve the soup and garnish with bacon, white Mexican cheese, and jalapeno slices.