A deep, rich flavor with some spice.

Ingredients

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

Directions

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.