Put bacon and butter
in a large soup pot while still cool. Cook slowly over medium heat to
release bacon juices without burning. When bacon begins to brown, remove
and add minced onion and jalapeño pepper. Cook over low heat until
onion is translucent.
Scrape kernels of corn
from ears of corn. After scraping, run the dull side of a knife down the
ears to release additional juices. Add to scraped kernels. Put 2/3 of
the kernels in food processor with 1/4 cup chicken broth, and pulse until
Add pureed corn to onions,
stirring well. Pour in remaining chicken broth, and bring to a boil. When
boiling, reduce to a steady simmer. Add whole corn kernels and cook, uncovered,
to let soup thicken, about 20 minutes.
Stir in cream and simmer
5 minutes more. Check seasoning. Add more salt if necessary.
Stir in half the red
pepper and half the cilantro.
Garnish with paprika
and remaining cilantro and red bell pepper.
Great for Thanksgiving or Christmas. Happy holiday cooking to all!
Serves: 6 - 8
more mexican recipes mexican food and cooking back to main thanksgiving page back to holiday soups - Christmas and Thanksgiving more corn recipes