mexican corn chowder
sweet corn and mild mexican spices are perfectly blended in this richly flavored deeply satisfying soup.
mazola corn oil, diced onion, minced garlic, serrano peppers, maseca instant corn masa flour, mazola chicken flavor bouillon powder, spice islands ground cumin, water, frozen whole kernel corn, half and half, fresh cilantro, salt
- 0.3 cup mazola corn oil
 - 2.0 cup diced onion
 - 1.0 tablespoon minced garlic
 - 2.0 serrano peppers
 - 0.3 cup maseca instant corn masa flour
 - 2.0 tablespoon mazola chicken flavor bouillon powder
 - 2.0 teaspoon spice islands ground cumin
 - 5.0 cup water
 - 8.0 cup frozen whole kernel corn
 - 1.0 cup half and half
 - 0.2 cup fresh cilantro
 - salt

- 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.
 - gradually add water and mix well using a whisk.
 - add corn and bring to a boil.
 - reduce heat to low.
 - ladle about 1/3 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.
 - 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.
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### Human: Generate cooking recipes. Include ingredients:
- 0.3 cup mazola corn oil
- 2.0 cup diced onion
- 1.0 tablespoon minced garlic
- 2.0 serrano peppers
- 0.3 cup maseca instant corn masa flour
- 2.0 tablespoon mazola chicken flavor bouillon powder
- 2.0 teaspoon spice islands ground cumin
- 5.0 cup water
- 8.0 cup frozen whole kernel corn
- 1.0 cup half and half
- 0.2 cup fresh cilantro
- salt

 ### Assistant: The ingredients you'll need are:
- 0.3 cup mazola corn oil
- 2.0 cup diced onion
- 1.0 tablespoon minced garlic
- 2.0 serrano peppers
- 0.3 cup maseca instant corn masa flour
- 2.0 tablespoon mazola chicken flavor bouillon powder
- 2.0 teaspoon spice islands ground cumin
- 5.0 cup water
- 8.0 cup frozen whole kernel corn
- 1.0 cup half and half
- 0.2 cup fresh cilantro
- salt


You can follows these steps to make the recipe:
- 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.
- gradually add water and mix well using a whisk.
- add corn and bring to a boil.
- reduce heat to low.
- ladle about 1/3 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.
- 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.
- .

