Serves:
8 - 10 people
Prep Time:
10 minutes
Cooking Time:
25 minutes
Ingredients
- 1 small white onion chopped
- 1 jalapeno minced
- 5 cloves garlic crushed
- 3 tablespoons flour
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 2 tablespoons Yondu Vegetable Umami Seasoning
- 4 cups chicken stock
- 6 cups frozen corn kernels
- 1 tablespoon sugar
- 2 teaspoons salt
- 1 1/2 cups heavy cream half and half, or milk
- 1 cup freshly chopped cilantro
Topping:
- Cilantro
- 1/2 cup crumbled cotija cheese
- Jalapeno
Instructions
- Melt the butter in a large saucepan over medium high heat. Add in the onions and minced jalapeno and sauté for about 5 minutes, then stir in garlic and cook for an additional 1 minute.
- Stir in the flour, cumin, and chili powder and cook 1-2 minutes. Whisk in the chicken stock until smooth, add Yondu Vegetable Umami Seasoning and bring to a boil. Add in the corn, sugar, and salt. Once it returns to a boil, reduce the heat to low and simmer 10 minutes.
- Stir in cream and cilantro. Serve topped with crumbled cotija, Cilantro and jalapeno slices.
