Ingredients
Scale
- 2 teaspoons of butter or oil
- 3 cups of corn
- 1 medium onion, diced
- 4–5 stalks of celery, diced
- 1 jalapeno, diced
- 1 teaspoon of salt
- 1 teaspoon of black pepper
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of onion powder
- 1/4 teaspoon of cumin
- 1/4 teaspoon of chipotle or cayenne powder
- 1/4 cup of flour
- 2 cups of low-sodium chicken broth
- 1 cup of milk
- 1 cup of heavy cream
- 1/3 cup of mayonnaise
- 1 cup of cotija cheese
Instructions
- Heat your butter or oil in a large Dutch oven over medium heat.
- Add your diced onion, celery, and jalapeno and cook for 10 minutes or until softened.
- Add in the corn and seasonings and saute for another 10-15 minutes.
- Sprinkle the flour over the vegetable mixture and stir to evenly coat.
- Stir in the chicken broth, milk, heavy cream, and mayonnaise.
- Bring to a boil and lower to a simmer. Cook for 20-30 minutes until thick and heated through.
- Stir in the cotija and serve.