Street Corn Soup
- 2 tbsp olive oil
- 4 cups fresh yellow corn kernels 8 ears
- 1 1/2 cup finely chopped yellow onion
- 2 tbsp unsalted butter
- 1 garlic clove
- 1/4 cup fluor all-purpose
- 1 1/2 tsp salt
- 1/2 tsp ground cumin
- 3/4 tsp ancho chile powder divided
- 1 quart unsalted chicken stock
- 1 can diced green chiles
- 1 cup heavy cream
- 2 oz Cotija cheese crumbled
- 1/4 cup chopped fresh cilantro
- fresh jalapeno slices
- lime wedges
Heat oil in a large Dutch oven over medium-high. Add corn kernels, and cook, stirring occasionally, until lightly charred, about 10 minutes.
Add butter to Dutch oven, and stir until melted. Add onion and garlic; cook, stirring occasionally, until onion is translucent, about 3 minutes. Sprinkle in flour, salt, cumin, and 1/2 teaspoon of the chili powder; cook, stirring constantly, until fragrant and thickened, about 2 minutes. Stir in chicken stock and green chiles; bring to a boil, stirring occasionally. Reduce heat to medium, and simmer until flavors meld together about 5 minutes.
Stir in cream, and cook, stirring often for 3 minutes. Remove from heat. Sprinkle each serving with cheese, cilantro, and remaining 1/4 teaspoon chile powder. Garnish with jalapeño slices and lime wedges.