6 servings coarse salt and pepper black freshly ground
4 ears fresh
3 tablespoons flat-leaf parsley fresh chopped
2 cloves garlic finely chopped
0.5 cup heavy cream
0.5 teaspoon oregano dried
0.5 cup cup heavy whipping cream fresh sour
2 medium tomatoes roughly chopped
6 servings fried tortilla strips
Equipment
paper towels
sauce pan
knife
blender
Directions
Watch how to make this recipe.
If using fresh corn, scrape kernels from cobs using small sharp knife or spoon.
Place half of the corn kernels in blender with tomatoes, 2 cups 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 2 cups of broth. Bring to a low boil and add remaining whole corn kernels. Simmer over medium-low heat until thickened, about 20 minutes. Stir occasionally and remove any foam as it develops with a large flat metal spoon. Season with salt and pepper.
Mix in half of the parsley and cream, if desired, and heat through.To serve, garnished with crumbled bacon, remaining parsley, crumbled cheese and tortilla chips or strips.
