Ingredients:

6 ears corn, shucked

1 cup heavy cream

2 slices bacon, minced

1 medium onion, finely diced

1 red bell pepper, minced

1 celery stalk, finely diced

1 garlic clove, minced

1 1/2 quarts chicken broth

3 yellow or white potatoes, peeled and diced

3 medium tomatoes, peeled, seeded and chopped, juices reserved

1 4-ounce can green chiles, drained and chopped

1 cup grated Monterey Jack cheese

1 cup corn tortilla strips, toasted, optional

Salt, to taste

Freshly ground black pepper, to taste

Tabasco sauce, to taste

 

Directions:

Cut the corn kernels from the cobs with a sharp knife, capturing as much juice as possible. Reserve 3/4 cup corn kernels. Puree the remaining corn, along with the heavy cream, in a food processor or blender. Set aside.

 

Cook the bacon in a soup pot over medium heat until crisp, about 8 minutes. Add the onion, pepper, celery, and garlic. Cover and reduce the heat to low. Cook, stirring occasionally, until the vegetables are tender, 10 to 12 minutes.

 

Add the broth, potatoes and tomatoes, including their juices. Bring to a simmer and cook, covered, until the potatoes are tender, about 20 minutes. Skim any fat from the surface of the soup and discard.

 

Add the pureed corn and cream, reserved corn kernels and chiles and cheese. Warm the soup. Season with salt, pepper and Tabasco. Serve in heated bowls, garnished with tortilla strips, if using.

 

Serves 8