Street Corn Soup

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

1½ cups heavy cream, half and half, or milk

1 cup freshly chopped cilantro, optional

Toppings:

•½ lb bacon, cooked and crumbled

•½ cup crumbled parmesan  cheese

•1 jalapeno, sliced

Instructions

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.

3.Stir in cream and cilantro. Serve topped with crumbled bacon, parmesan cheese and jalapeno slices.