Mexican Corn Chowder

Ingredients

• ⅓ cup Mazola® Corn Oil
• 2 cups diced onion
• 1 tablespoon minced garlic
• 2 serrano OR jalapeno chile peppers seeded and minced (or to taste)
• ⅓ cup MaSeCa™ Instant Corn Masa Flour
• 2 tablespoons Mazola® Chicken Flavor Bouillon Powder
• 2 teaspoons ground cumin seed
• 5 cups water
• 8 cups (1-½ to 2 pounds) frozen whole kernel corn thawed
• 1 cup half and half
• ¼ cup minced fresh cilantro
• Salt and pepper to taste

Directions

1. Heat oil in a large Dutch oven or soup pot over medium heat. Add onions and cook until softened, about 2 to 3 minutes. Stir in garlic and chile peppers and continue cooking for 1 minute. Combine corn masa flour, bouillon powder and cumin in a small bowl. Stir to blend; add to pot with onions and mix well.
2. Gradually add water and mix well using a whisk. Add corn and bring to a boil. Reduce heat to low.
3. Ladle about ⅓ of the corn mixture into a blender or food processor. Add the half and half and puree for 30 seconds or until smooth. Pour pureed mixture back into the soup, stirring to combine.
4. Bring soup to a low boil; reduce heat and simmer for 10 minutes. Remove from heat and stir in cilantro. To serve, ladle into bowls and sprinkle with additional fresh cilantro and hot sauce, if desired.