Makes 6 servings
- 1 quart corn kernels, fresh or frozen
- 1 cup heavy cream
- 2 slices bacon, minced
- 1 onion, medium, finely diced
- 1 red bell pepper, finely diced
- 1 celery stalk, finely diced
- 1 garlic clove, minced
- 1 1/2 quarts chicken broth
- 3 yellow potatoes, peeled and diced
- 3 tomatoes, peeled, seeded, chopped, juices reserved
- 4 ounces canned green chiles, drained and chopped
- 1 cup Monterey Jack, shredded
- 1 tablespoon Kosher salt, or to taste
- Freshly ground black pepper, to taste
- Tabasco sauce, to taste
- Cut the corn kernels from the cobs with a sharp knife, capturing as much of the juice as possible. Reserve ¾ cup of the corn kernels and purée the rest with the heavy cream in a food processor or blender. Reserve until needed.
- Cook the bacon in a soup pot over medium heat until crisp, about 8 minutes. Add the onion, pepper, celery, and garlic. Cover and reduce the heat to low. Cook, stirring occasionally, until the vegetables are tender, about 10 to 12 minutes.
- Add the broth, potatoes, and tomatoes, including their juices. Bring the soup to a simmer and cook, covered, until the potatoes are tender, about 20 minutes. Skim any fat from the surface of the soup and discard.
- Add the puréed corn and cream, the reserved corn kernels, the chiles, and the cheese. Warm the soup and season to taste with salt, pepper, and Tabasco.
Copyright © 2019 The Culinary Institute of America