The Stay At Home Chef · by Rachel Farnsworth★ 4.9 (144)
Mexican Street Corn Soup
NUTRITION · PER SERVING20M COOK
CAL 34%·PRO 63%
CARBS 51G30% OF CAL
4G FIBER16G SUGAR32G OTHER
FAT 41G54% OF CAL
18G SAT24G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy soup capturing the essence of Mexican street corn with charred corn, jalapeño, cotija cheese, and bacon. Comfort food with a south-of-the-border twist.
mainmexicansouppork🥄 saucepan
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Nutrition & ingredients
Ingredients
serves 6- 4 tablespoons butter
- 1 small white onion (chopped)
- 1 jalapeno (minced)
- 5 cloves minced garlic
- 3 tablespoons all-purpose flour
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 4 cups chicken stock
- 6 cups frozen corn kernels (about 30 ounces)
- 1 tablespoon granulated sugar
- 2 teaspoons salt
- 1 1/2 cups heavy cream (half and half or milk)
- 1 cup chopped fresh cilantro
- 1/2 pounds bacon (cooked and crumbled)
- 1/2 cup crumbled cotija cheese
- 1 jalapeno (sliced)
At a glance
PER SERVING · TIME 20M
CAL 34%·PRO 63%
CARBS 51G30% OF CAL
4G FIBER16G SUGAR32G OTHER
FAT 41G54% OF CAL
18G SAT24G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 15m
- Sodium
- 2232mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 370mg
- Calcium
- 143mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 2232MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.