Okay- it may be our new favorite cookbook, here's another one from Gourmet Meals in Minutes:
4 cups 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 qts chicken broth 3 yellow potatoes, peeled and diced 3 tomatoes, peeled, seeded, chopped, or to taste juices 1 tbs reserved 1 tsp salt 4 ounces canned green chiles, drained and chopped 1 cup Monterey Jack cheese, shredded 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 3/4 cup of the corn kernels and puree 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 8-10 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 15 minutes. Skim any fat from the surface of the soup and discard. Add the pureed corn and cream, the reserved corn kernels, the chiles, and the cheese. Warm the soup and season to taste with salt, pepper and Tabasco. - Updated: March 14, 2005
