- 6 ears of fresh corn
- 1 small onion, diced
- 1 jalapeno, diced
- 2 quarts chicken broth
- 1/2 tsp cumin seeds
- 1/2 tsp coriander seeds
- Salt and Pepper to taste
- Cut kernels off cobs, reserve 2 cobs for stock.
- In a medium pot, bring the chicken broth to a boil and add the 2 reserved corn cobs to the broth. Put the cumin and coriander seeds in a pouch and put in the broth and let simmer for 30 minutes.
- Meanwhile, in a large pan, saute the onion about 5 minutes until opaque, then add the corn kernels and saute another 5 minutes. Take 1/4 of the corn mixture out of the pan and into a blender. Once the broth is finished, take 2 cups and add it to the corn mix in the blender. Blend until smooth.
- Add the jalapeño to the pan with the remaining corn mixture and saute for 2-3 minutes. Transfer the corn and jalapeño mix and the creamed corn into the remaining broth pot and simmer for 10 minutes until the jalapeño is soft.
- Add salt and pepper to taste.