Place half of the corn in blender with the tomatoes, 2 cups of broth, and oregano. Puree until smooth. Set aside.
In a large saucepan cook bacon until crisp. Remove bacon and set aside to drain. Add onion to the pan and sauté in the bacon until it becomes tender and translucent. Add garlic and sauté for another minute.
Add tomato-corn puree to the pan, along with remaining 2 cups of broth. Bring to a simmer and add remaining whole corn kernels. Simmer until thickened, about 20 minutes, stirring occasionally. Season with salt and pepper.
Mix together half of the parsley and sour cream. Ladle the soup into bowls. Add a dollop of sour cream mix and top with crumbled bacon, remaining parsley and a side of tortilla chips.
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Southwest Corn Soup
Serves 6
Ingredients:
3 cups fresh corn kernels
2 tomatoes, chopped
2 cups chicken broth
1/2 teaspoon dried oregano
4 slices bacon
1/2 yellow onion, chopped
2 cloves garlic, finely chopped
1/2 cup sour cream
4 tablespoons fresh choppedparsley
Salt, to taste
Ground black pepper, to taste
Tortilla chips, for serving
Directions:
Place half of the corn in blender with the tomatoes, 2 cups of broth, and oregano. Puree until smooth. Set aside.
In a large saucepan cook bacon until crisp. Remove bacon and set aside to drain. Add onion to the pan and sauté in the bacon until it becomes tender and translucent. Add garlic and sauté for another minute.
Add tomato-corn puree to the pan, along with remaining 2 cups of broth. Bring to a simmer and add remaining whole corn kernels. Simmer until thickened, about 20 minutes, stirring occasionally. Season with salt and pepper.
Mix together half of the parsley and sour cream. Ladle the soup into bowls. Add a dollop of sour cream mix and top with crumbled bacon, remaining parsley and a side of tortilla chips.
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