• 4 tablespoons butter
  • 1 small white onion, chopped
  • 1 jalapeno, minced
  • 5 cloves garlic, crushed
  • 3 tablespoons flour
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 4 cups chicken stock
  • 6 cups frozen corn kernels

1 tablespoon sugar
2 teaspoons salt
1˝ cups heavy cream, half and half, or milk
1 cup freshly chopped cilantro

  • ˝ lb bacon, cooked and crumbled
  • ˝ cup crumbled cotija cheese
  • 1 jalapeno, sliced


  1. 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.
  2. 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, stir frequently.
  3. Stir in cream and cilantro. Serve topped with crumbled bacon, cotija, and jalapeno slices.