1½ cups heavy cream, half and half, or milk (See below)
1 cup freshly chopped cilantro
½ lb bacon, cooked and crumbled
½ cup crumbled cotija cheese (See below)
1 jalapeno, sliced
Melt the butter in a large saucepan over medium-high heat. Add the onions, (carrots) and minced jalapeno and sauté for about 5 minutes, then stir in garlic and cook an additional 1 minute. Stir in the flour, cumin, and chili powder and cook 1-2 minutes.
Whisk in the chicken stock (See below) until smooth and bring to a boil. Add 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 bacon, cotija, and jalapeno slices.
Food for Thought
Rethinking Mexican Corn Soup: Swap Redi-Base Seafood Base for Vegetable Base. Garnish with your choice of seafood. When using fish or crab, allow your guest to do the stirring. This way you can control the portion and the seafood won’t get lost in the recipe.
Cheese: Substitutes: no cotija, use feta. If you prefer aged cotija, use parmesan.
Add a Protein: Shredded chicken. Prefer a seafood, use Redi-Base Seafood, or RC Shrimp, Lobster, Seafood, etc. Seafood should be cooked and added at the end or put in the bowl just before serving. Seafood can be tricky - you don’t want to overcook.
Cream: If you are making a change at this point, remember you need more volume. Think about adding another cup of stock and using a dairy substitute.
Sugar: Not a sugar person? Use carrot. Add shredded carrots with the onions. Shredded carrots will cook quickly and sweeten the soup.
Potatoes: Add potatoes and turn it into a chowder.
Corn: Fresh corn is so much better in this soup. Check your local farmer’s market.
Salt: Depending on the base, you may not need the salt. And instead of salt, use another teaspoon of the Redi-Base. Also, adjust the salt at the end of the cooking process if you think it needs more, wait about 10 minutes to give the salt time to blend before adding more.