INGREDIENTS:

  • ½ chopped onion
  • 2 chopped La Costena Serrano Peppers
  • ½ stick of butter
  • 2 heaped tablespoons flour
  • 6 cups of milk
  • 1 can of golden corn drained
  • 2 sprigs of epazote
  • 1 tsp of chicken bouillon

HOW TO:

To make this delicious cream of sweet corn soup, sauté onion and La Costena’s serrano peppers in butter. Add flour, stirring so it doesn’t burn. Gradually add milk, stirring all the while. When sauce thickens, add drained corn kernels and epazote. Season with chicken bouillon. Simmer for 5 minutes and serve.

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