Mexican Corn Soup

Unlike my previous post of Guy Fieri's soup that only needed a few tweaks. This one was tweaked so much, I really can't give credit to Ingrid Hoffmann, except to say I used her base, which was so bland and boring I fell asleep while stirring. Seriously Ingrid, I love ya honey, but don't be afraid of  little flavor and a dash of spice. Also, the original recipe called for flat leaf parsley instead of cilantro. I can only assume Ingrid, or someone near and dear to Ingrid does not like cilantro, b/c I tried the soup both ways, and cilantro was clearly the right choice. But if you are one of those who has a strong dislike for coriander seed's leafy product, then flat leaf parsley will do. Sorry, all was consumed at cooking club before I could snap a photo!

Serves 4 hungry people as a meal, or as many as 10 as a starter course.

Ingredients

• 4 ears fresh or 3 cups frozen, thawed corn kernels
• 2 medium tomatoes, roughly chopped
• 2 cups chicken broth (I actually used vegetable stock, you can use either)
• 1/2 teaspoon dried oregano
• 4 slices thick cut bacon
• 1/2 onion, chopped (about 1 cup)
• 2 cloves garlic, finely chopped
• Coarse salt and freshly ground black pepper
• 1 package of baby red, yellow, orange peppers (or one large red pepper) roasted (see Tina's Tipsy, Roasting Peppers)
• 1/2 teaspoon roasted ground cumin (See Tina's Tipsy Roasted/Toasted)
• 1/2 teaspoon ground Chipotle chili pepper
• 1/2 teaspoon toasted cumin seed (See Tina's Tipsy Roasted/Toasted)
• 1/2 cup sour cream, optional
• 3 tablespoons chopped fresh cilantro
• 1/2 cup queso fresco, fresh farmer's cheese, feta cheese, or any shredded cheese, optional
• Tortilla chips (optional)
• 3-4 chopped fresh jalapenos (optional)

Directions

If using fresh corn, scrape kernels from cobs using small sharp knife or spoon. Place half of the corn kernels in blender with tomatoes, 1 cup of broth, and oregano. Puree until smooth. Set aside.

In a large saucepan over medium heat, cook bacon, turning once until brown and crisp, about 10 minutes. Remove bacon to a paper towel lined plate to drain. Set aside. Add onion to bacon fat in saucepan and cook, stirring frequently until onion is soft and translucent. Add garlic and stir for another minute.

Add tomato-corn puree to saucepan with remaining 1 cup of broth. Bring to a low boil and add remaining whole corn kernels, peppers and spices. Simmer over medium-low heat until thickened, about 20 minutes.  Season with salt and pepper.

Mix in half of the cilantro and sour cream, if desired, and heat through.To serve, garnished with crumbled bacon, remaining cilantro, crumbled cheese, tortilla chips and jalapenos.