Mexican Street Corn Soup
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Yield: 6 Servings
Ingredients:
3 tablespoons flour
1 jalapeno minced
1 small white onion chopped
5 cloves garlic crushed
4 tablespoons butter
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Instructions:
First step is 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 an additional 1 minute.
And then, Stir in the flour, cumin, and chili powder and cook 1-2 minutes. Whisk in the chicken stock until smooth 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.
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