A deep, rich flavor with some spice.
3-Slices Bacon, Chopped into 1/2-inch pieces
1 1/2 Large Yellow Onions, Diced
1/2 Cup Scallions, Chopped
2-3 Tablespoons Butter
5 Cups Freash Corn cut off the cob
1-3 Whole Chipotle Peppers in Adobo Sauce, I use only 1, but to your taste
1 4-oz Can Diced Green Chilies
32 Ounces Homemade or Low Sodium Chicken Broth
2 Cups Heavy Cream
3 Tablespoons Masa
Salt and Pepper to taste
Step 1: In a large pot, cook your bacon pieces over medium heat. Once the bacon fat begins to render, add in the diced onion. Stir and cook for 3-4 minutes.
Step 2: After the onions start to soften, add butter to the pot, let melt and then add corn. Stir and cook for 2 or 3 minutes.
Step 3: Add both chilies and stir cooking again 2 or 3 minutes.
Step 4: Pour in chicken broth and bring to a simmer, then add in the cream.
Step 5: In a small bowl, combine Masa (or Cornmeal) with a little bit of water or stock from the soup, stir until smooth and pour into soup. Allow to cook and thicken for about 15-minutes. If you would like it to be a little thicker, add more Masa or cornmeal to water or broth of soup and pour into soup. Then let simmer for another 10-15 minutes.