Mexican Corn Soup (sopa de elote)

Pamela's 'mamacita' used lard instead of butter. To get the subtlest flavor of meat without using lard, Pamela uses a strip of bacon with the butter. Only one strip, and it makes a difference.

• 1 slice bacon
• 2 tablespoons butter
• 1 onion, minced
• 1 jalapeño pepper, seeded and finely minced
• 8 ears of corn
• 8 cups chicken broth
• 1/4 cup heavy cream
• Salt to taste
• 1/2 red bell pepper, diced
• 1/4 cup cilantro, minced (optional) **see note
• 1/8 teaspoon paprika

METHOD

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 pureed.

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

Contributor: Pamela Ackroyd

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