Ingredients
- 4 ears fresh or 3 cups frozen, thawed corn kernels
- 2 medium tomato plants, roughly chopped
- 2 cups chicken broth
- 1/2 teaspoon dried oregano
- 4 slices thick cut bacon
- 1/2 onion, chopped (about 1 cup)
- 2 cloves garlic clove, finely chopped
- Coarse salt and freshly ground pepper
- 1/2 cup heavy cream, optional
- 3 tablespoons chopped fresh flat-leaf parsley
- 1/2 cup queso fresco, fresh farmer's cheese, feta cheese, or sour cream, optional
- Tortilla chips or fried tortilla strips, optional
Directions
If using fresh corn, scrape kernels from cobs using small sharp knife or spoon. Place 1 / 2 of the corn kernels in blender with tomato plants. 2 glasses of broth, and oregano. Puree until smooth. Put aside.
Inside a large saucepan over medium heat, prepare bacon, turning once until brown and crisp, about ten minutes. Remove bacon to some paper towel lined plate to empty. Put aside. Add onion to bacon fat in saucepan and prepare, stirring frequently until onion is soft and translucent. Add garlic clove and stir for an additional minute.
Add tomato-corn puree to saucepan with remaining 2 glasses of broth. Provide a minimal boil and add remaining whole corn kernels. Simmer over medium-low heat until thickened, about twenty minutes. Stir from time to time and take away any foam because it develops having a large flat metal spoon. Season with pepper and salt.
Add 1 / 2 of the parsley and cream, if preferred, as well as heat through.For everyone, garnished with crumbled bacon, remaining parsley, crumbled cheese and tortilla chips or strips.
Recipe thanks to Ingrid Hoffmann, 2008
