Categories: Soup

Ingredients

• 5 ears of corn, shucked
• 2 slices bacon, cut into 1/2-inch pieces
• 1 medium yellow onion, diced
• 2-3 whole chipotle peppers in adobo sauce, finely diced
• 4 cups chicken broth
• 1 1/2 cups heavy whipping cream
• 4 oz can diced green chiles
• 3 tbsp cornmeal
• Salt to taste
• Warm corn tortillas, for serving

Directions

1. With a sharp knife, slice off the kernels from the cob.

2. Next, cut some bacon into 1-inch pieces. Cook the bacon pieces in a large pot over medium heat until the fat begins to render, about 2 minutes. Add the diced onion to the pot and cook it until the onion is translucent and the bacon is cooked but still chewy, about 5 minutes.

3. Next, throw in the corn kernels. Stir them around and allow them to begin cooking.

4. Crack open a can of chipotle pepper. Mince up a couple of pepper, then stir them into the corn. Continue cooking for about 3 minutes. After that, pour in the chicken broth, followed by a nice big splash of cream. Stir this around to combine.

5. Add the green chiles. Let the soup simmer for 25-30 minutes. At that point, mix the cornmeal with 1/4 cup water and stir together. Stir the mixture into the soup and simmer for another 10 minutes, or until thickened. Taste and add salt if needed.

6. Serve in bowls with warm corn tortillas on the side.

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