The Best Recipe 4
The World's most delicious food cake drink
#Mexican #Road #Corn #Soup
Fixings
4 tablespoons margarine
1 little white onion slashed
1 jalapeno minced
5 cloves garlic squashed
3 tablespoons flour
2 teaspoons ground cumin
1 teaspoon bean stew powder
4 glasses chicken stock
6 glasses solidified corn pieces
1 tablespoon sugar
2 teaspoons salt
1/2 glasses overwhelming cream creamer, or drain
1 glass newly slashed cilantro
Garnishes:
1/2 lb bacon cooked and disintegrated
1/2 glass disintegrated cotija cheddar
1 jalapeno cut
Guidelines
Soften the spread in an expansive pan over medium high warmth. Include the onions and minced jalapeno and sauté for around 5 minutes, at that point blend in garlic and cook an extra 1 minute.
Blend in the flour, cumin, and stew powder and cook 1-2 minutes. Speed in the chicken stock until smooth and heat to the point of boiling. Include the corn, sugar, and salt. When it comes back to a bubble, lessen the warmth to low and stew 10 minutes.
Mix in cream and cilantro. Serve finished with disintegrated bacon, cotija, and jalapeno cuts.
Sustenance
Calories: 687kcal | Starches: 45g | Protein: 16g | Fat: 51g | Soaked Fat: 26g | Cholesterol: 142mg | Sodium: 1797mg | Potassium: 590mg | Fiber: 3g | Sugar: 11g | Nutrient A: 31.7% | Nutrient C: 14.2% | Calcium: 13.3% | Press: 12.6%
#Mexican #Road #Corn #Soup
This Mexican Road Corn Soup has every one of the flavors you adore from Mexican road corn all packaged up into one solace nourishment soup that is beyond words!
Fixings
4 tablespoons margarine
1 little white onion slashed
1 jalapeno minced
5 cloves garlic squashed
3 tablespoons flour
2 teaspoons ground cumin
1 teaspoon bean stew powder
4 glasses chicken stock
6 glasses solidified corn pieces
1 tablespoon sugar
2 teaspoons salt
1/2 glasses overwhelming cream creamer, or drain
1 glass newly slashed cilantro
Garnishes:
1/2 lb bacon cooked and disintegrated
1/2 glass disintegrated cotija cheddar
1 jalapeno cut
Guidelines
Soften the spread in an expansive pan over medium high warmth. Include the onions and minced jalapeno and sauté for around 5 minutes, at that point blend in garlic and cook an extra 1 minute.
Blend in the flour, cumin, and stew powder and cook 1-2 minutes. Speed in the chicken stock until smooth and heat to the point of boiling. Include the corn, sugar, and salt. When it comes back to a bubble, lessen the warmth to low and stew 10 minutes.
Mix in cream and cilantro. Serve finished with disintegrated bacon, cotija, and jalapeno cuts.
Sustenance
Calories: 687kcal | Starches: 45g | Protein: 16g | Fat: 51g | Soaked Fat: 26g | Cholesterol: 142mg | Sodium: 1797mg | Potassium: 590mg | Fiber: 3g | Sugar: 11g | Nutrient A: 31.7% | Nutrient C: 14.2% | Calcium: 13.3% | Press: 12.6%
