📝 Instructions
= Recipe
1. Melt the 0.25 cup butter in a large saucepan over medium heat. Add in the 1 small white onion and minced 1 jalapeno and sauté for about 5 minutes, then stir in 5 cloves garlic and cook an additional 1 minute.
2. Stir in the 3 tbsp all-purpose flour, 2 tsp cumin, and 1 tsp chili powder and cook 1-2 minutes. Stir in the 4 cups chicken stock until smooth and bring to a boil. Add in the 30 oz corn, 1 tbsp sugar, and 2 tsp salt. Once it returns to a boil, reduce the heat to low and simmer 10 minutes.
3. Stir in 1.5 cups heavy cream and 1 cup cilantro. Serve topped with crumbled 8 oz bacon, 0.5 cup cotija, and 1 jalapeno slices.
