Preparation time: 15min

Cooking time: 35min

Number of servings: 6

A great recipe for when you’re craving a challenge.

You’re up for numerous ingredients, plus lots of spices and garnishes, all to impress your guests with a filling meal featuring corn. More preparation means more food!

Instructions:

Carefully cut the kernels from the cobs and place half of them in a blender with the tomatoes, 2 cups of chicken broth and oregano. Mix thoroughly until smooth and place to the side.

Next, cook the bacon over medium heat. Turn over once until brown or for about 10 minutes. Place the bacon on a paper towel on a plate to soak up the oil. Then add the chopped onion to the left over bacon fat in the pan and cook it until the onion is soft. Stir frequently. Throw in the garlic and stir for one more minute.

Take your corn-tomato puree now and add it to the saucepan with the rest of the 2 cups of chicken broth (and the cayenne pepper, if you want it). Set the boil to low and add the rest of the corn. Continue to simmer at medium-low heat for about 20 minutes, until mixture thickens. Continue to stir occasionally, and with a large spoon, take away any foam that appears. Sprinkle with salt and pepper for added flavour. If you want to add parsley and/or cilantro, add it to the cream and mix.

Serve with the crumbled bacon, the rest of the parsley and cilantro, cheese, tortilla chips and avocado.