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Categories:
corn bacon yellow onion olive oil clove garlic thyme oregano chicken broth green chile peppers salt pepper sour cream
Viewed: 48 - Published at: 8 years agoIngredients
- 8 ears of corn, raw (approx. 8 cups of corn)
- 4 slices of thick-cut bacon, diced
- 1 yellow onion, diced
- olive oil
- 1 clove garlic, minced
- 2 sprigs fresh thyme (or a large pinch, dried)
- 2 sprigs fresh oregano (or a large pinch, dried)
- 4 cups chicken broth
- 1 4 oz. can roasted green chile peppers (ie: hatch chiles)
- salt
- pepper
- Garnish: sour cream, lime wedges, cilantro, cheese
Method
- Cut kernels off corn cobs, and then run the back off the knife or a scrape a spoon along cobs to get the last of the liquidy goodness out of the cobs. Set aside.
- Heat a stockpot or dutch oven over medium, and add bacon and onions. Cook until onions are translucent and starting to brown, and bacon is cooked through (it won't necessarily be crispy). Add the garlic, thyme, oregano (and olive oil, if necessary), and cook a few more minutes. Add corn and green chiles, and stir to combine. Add broth, and turn heat to medium-high, bring to a boil.
- Add lime juice, and reduce heat to low. Salt and pepper to taste. Simmer for 20-30 minutes.
- Remove from heat, and (carefully) run immersion blender through soup one or two times. You don't want to fully blend, but want about 1/2 blended, half still chunky. You could also scoop 2-3 cups of the soup into a blender, blend until smooth, and stir back in. Be careful blending hot soups, it could splatter.
- Server with sour cream, lime wedges, cilantro, and cheese (crumbled cotija or shredded jack would both work)
