Corn in a Cup Soup

One of the things I miss most about Texas, especially as autumn gets into full blast, is corn in a cup. If you have never heard or it, its a beautiful, yummy, full flavored side meant to be carried around festivals and through the park with you. Its half creamed corn with pops of Kernals, cream queso fresco and the spice of cumin and jalapeno that warm you and cool you a the same time.

A spin on Traditional and “Tejas” (Yes I spelled that like that on purpose)it is a tex-mex dish that really hasn’t inched its way into other states because…well you get it off the street; just like 90% of good food.

To celebrate this dish and bring it into the fall, I have created a lovely soup that will satisfy, keep you warm, and really knock your socks off. To make it even better, it only takes about 20-25 minutes from top to bottom to make.

Ingredients:

  • 1 cup Cilantro
  • 6 cups frozen corn kernels
  • 5 cloves garlic- minced
  • 2 Jalapeno- one minced, one sliced for garnish
  • 1 small white onion- diced
  • 4 cups chicken stock
  • 1 tsp chili powder
  • 3 TBSP flour
  • 2 tsp salt
  • 1 TBSP sugar
  • 2 tsp ground cumin
  • Butter
  • 1/2 cup Cotija cheese or crumbled queso fresco
  • 1 1/2 cups Heavy Cream
  • 1/2 lb of bacon, diced and cooked

Directions:

Melt the butter in a large pot or sauce pan before adding onions and minced jalapeno. Let cook for 5 minutes before added the minced garlic and cooking for an addition minute.

Stir in the flour, cumin and chili powder. Cook for about 1-2 minutes, making sure that it doesn’t burn before slowly whisking in the chicken stock, making sure that its not clumping. Making sure that it is smooth, bring to a boil. Add in corn, sugar and salt. Turn temp to low and simmer for ten minutes.

Optional: Using an immersion blender or spooning some of the kernels into a regular blender, emulsify about 1/3 of corn kernels for an even smoother texture.

Stir in cream and cilantro. Serve with bacon, queso freso and sliced jalapeno.

This recipe makes about 6 servings and can be frozen and reheated to take as lunch. Like many soups, these actually get better if you let them sit for a day in the fridge.

Happy fall everyone and I hope you love your soup! Please feel free to leave any comments behind!

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