Mexican Corn Chowder

Regardless of the season, there's nothing better than a hearty soup.  This recipe for corn chowder is truly comfort food.  Don't count calories, just enjoy.



                                        Mexican Corn Chowder

2T. melted butter
1/2 cup diced onion
2T diced jalepenos, without seeds
2 cloves minced garlic
2T. flour
2 cups chicken or vegetable stock (I prefer chicken)
2 cups corn kernels
salt to taste
chopped cilantro to taste
2T heavy cream
chopped bacon and cacique cheese for topping

Melt butter in pan, then add onion and cook until onions are translucent.  Add diced jalepenos.  These can be omitted if you do not want your soup spicy.  Add garlic, then add flour to thicken the mixture.  Add chicken stock and corn, and cook for 10 minutes.  Finish by adding salt, cilantro and heavy cream at the end.  To serve, ladle into bowls and top with crumbled bacon, crumbled cacique cheese (or other cheese of your choice), and slices of jalapeno, if desired.  The is a rich, hearty soup, great for a lunch time meal with some crusty bread and a green salad, or as a starter for dinner, with a light meal to follow,  If you do not like spicy soup, moderate the amount of diced jalapenos, but do add a little.  They add so much flavor.  I hope you enjoy.  Oh, I don't usually measure when I cook dishes like this, so use your own judgement.  You may need extra flour to thicken, and possibly a little less corn in the chowder.  Modify to your liking and enjoy.