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
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With a sharp knife, slice off the kernels from the cob.
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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.
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Next, throw in the corn kernels. Stir them around and allow them to begin cooking.
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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.
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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.
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Serve in bowls with warm corn tortillas on the side.