• 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 1/2 cups heavy cream half and half, or milk
• 1 cup freshly chopped cilantro

Toppings:

• 1/2 lb bacon cooked and crumbled
• 1/2 cup crumbled cotija cheese
• 1 jalapeno sliced

• 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
• 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 in cream and cilantro. serve topped with crumbled bacon, cotija, and jalapeno slices