Spicy Jalapeño Corn Soup

HEAT oil in large saucepan over medium-high heat. Cook onion, garlic and jalapeños, stirring occasionally, until onion is tender. Stir in cumin. Add corn and liquid and bouillon. Bring to a boil. Reduce heat to low; cover.

COOK for 15 minutes. Remove from heat; cool to room temperature. Transfer half of soup to blender; cover. Blend until smooth. Return to saucepan.

ADD media crema; cook over low heat, stirring occasionally, just until heated through without boiling. Garnish with cilantro; serve with bread, if desired.