Ingredients
- 2 • 2 cups frozen corn, thawed
- • Olive oil for drizzling over corn
- • 12-oz. or 16-oz package of bacon
- 3 • 3 medium or 2 large onions, chopped quite small
- 2 • 2 medium or 1 large potato, peeled and diced about 1/2 or 1/4 inch
- 3 • 3 cloves garlic, minced
- 2 • 2 (or to taste) fresh jalapenos, seeded and minced fine
- 1/4 • 1/4 cup flour
- 3 • 3 cans chicken broth
- 2 • 2 cups (one pint) heavy cream
- 1 • 1 can petite diced tomatoes, juice drained (I prefer the fire-roasted ones, but can't always find them. Regular ones will do fine.)
- 1 • 1 cup shredded Monterrey Jack cheese, plus additional for garnish
- 1/2 • 1/2 cup chopped cilantro
- 2 •2 chipotle chiles in adobo sauce, chopped fine or pureed, (the canned kind – but 2 chiles, not 2 cans of chiles)
- 1 •1 tsp. to 1 Tbsp. of adobo sauce from the can of chiles (to taste – it’s very hot)
- 1 • 1 pound of smoked chicken breast with skin, bones and fat removed, diced into approx. 1/2” pieces. (The BBQ restaurant in my area sell it boneless by the pound.)
- • Salt and pepper
- • Chopped green onions for garnish
Preparation
Step 1
Line a baking pan with foil. Spread thawed corn into the pan in a shallow layer, and drizzle with a little olive oil. Roast at 400° for about 15-20 minutes, stirring after about 10 minutes. Roast until corn is golden brown, but do not let it burn.
While the corn is roasting, fry the bacon in a skillet until crisp. Drain bacon drippings into large stock pot. Set bacon aside.
In the stockpot, saute the onions in the bacon drippings over medium heat until clear and tender. Add potatoes, garlic, and jalapenos. Saute and stir for a minute or two. Stir in flour and saute over medium-low heat, stirring, about 2 or 3 minutes. Add chicken broth and bring to a boil. Simmer until potatoes are tender. Add tomatoes, roasted corn, Monterrey Jack cheese, cilantro, chipotle chiles, adobo sauce and chicken. Simmer, stirring occasionally, about 5 minutes. Stir in cream and heat through until steaming, but do not boil.
Season to taste with salt and pepper.
Chop the bacon. You can add the bacon into the soup all at once at this point, or crumble some atop each individual bowl of soup. Garnish each serving with additional Monterrey Jack cheese and chopped green onions.