Roasted Corn Soup

Here is my take on a Mexican Corn Soup

Roasted Corn Soup

Ingredients
6 ears fresh, kernels removed from cob
3 tomatoes, roughly chopped
32 oz box of low salt chicken broth
4 sprigs of fresh oregano, leaves removed from stems
¼ lb of bacon, roughed chopped
1 medium onion, diced
4 cloves of garlic, diced
1/2 teaspoon ground yellow mustard
1/2 teaspoon of ground cumin
2 limes zest and juiced
1 jalapeño, diced
1/2 cup heavy cream, optional
Cup of cilantro chopped and stems removed
1/2 cup queso fresco
Salt and pepper to taste


Directions
In large skillet render off the bacon until crisp, place on a paper towel and set aside. Pour off half of the fat from the pan. Next add onions to skillet and cook until soft. Remove onions to a bowl add garlic, oregano, cumin, mustard and jalapeño, stir and set aside. Now add the corn to the same pan and roast until kernels start to brown, remove from heat and add lime juice to corn, stir then add corn to the bowl with the onions and garlic, mix to combine. Note: remove with a spoon do not dump in so that any remain fat does not go into the bowl.
In a blender place diced tomatoes, half the corn, onion and garlic mixture, and two cups of the broth and puree.
In a large soup pot add the remaining stock and corn, onion, garlic mixture, the tomato/corn puree, salt and pepper to taste and bring to a boil, reduce heat and simmer for about 30 minutes or until the soup starts to thicken. Next stir in cream and half the chopped cilantro and simmer for an additional 5 minutes.
Spoon in to bowls, top with bacon, crumbled cheese, lime zest and cilantro and serve with chips.

Enjoy Cooking