This month we go to Los Vegas, Nevada for a jackpot of a soup. Tommy Hess sends us
this recipe for his Mexican Corn Soup. A rich and thick dish filled with the sweetness of
corn with the savory taste of smoky bacon and the heat of some jalapeño peppers.
Sombreros off to Tommy for this wonderful Tex-Mex soup.


2 slices of bacon
2 tablespoons of butter
1 onion, minced
2 jalapeño peppers, seeded and finely minced
8 ears of corn
8 cups of chicken broth
1/4 cup of heavy cream
Salt to taste
1/2 red bell pepper, diced
1/4 cup of cilantro, minced (optional) **see note
1/8 teaspoon of paprika

Put bacon and butter in a large soup pot while still cool. Cook slowly over medium heat to release bacon juices
without burning. When bacon begins to brown, remove and add minced onion and jalapeño peppers. Cook         
over low heat until onion is translucent. Scrape kernels of corn from ears of corn. After scraping, run the dull
side of a knife down the ears to release additional juices. Add to scraped kernels. Put 2/3 of the kernels in food
processor with 1/4 cup chicken broth, and pulse until pureed.  Add pureed corn to onions, stirring well. Pour in
remaining chicken broth, and bring to a boil. When boiling, reduce to a steady simmer. Add whole corn kernels
and cook, uncovered, to let soup thicken, about 20 minutes. Stir in cream and simmer 5 minutes more. Check
seasoning. Add more salt if necessary. Stir in half the red pepper and half the cilantro. Garnish with paprika and
remaining cilantro and diced red bell pepper.    Serves: 6 - 8
Mexican Corn Soup