3 slices smokey bacon, cut into ¼ inch pieces ½ onion, diced 2 yukon gold or red potatoes, diced into ¼ inch pieces 2 - 3 t salt, divided 1 whole chipotle pepper in adobo sauce, finely diced 1 T adobo sauce, to taste ½ jalapeno, deseeded and finely minced 3 oz can of diced green chilies 2 T butter 1 T masa/corn meal 16 oz chicken broth 8 oz water 1 ½ cups corn (or 3 ears fresh corn) ½ cup heavy cream
Method
Add cut up bacon to a large stock pot and saute (no lid, dry cooking) on 6/medium heat. Cook until the bacon fat renders out of the bacon. Remove bacon and set aside. Add the diced onion to the bacon fat and stir to combine, add 1 teaspoon of salt and cook until the onion is soft. Stir and add the diced potatoes and season with 1 teaspoon salt. Give the potatoes about 5 minutes then add all three kinds of chilies and the adobo sauce, stir and cook until the jalapeno starts to soften. Now, add the butter, stir to melt, then add the masa and stir to combine.
Pour the chicken broth and water into the stock pot and bring to a boil then reduce to a simmer and simmer for 10 minutes. Now, add the corn and stir to combine. Remove 1-2 cups of soup and place into a blender, blend until smooth then return to the stock pot. Stir in the cream and add back the bacon. Bring the contents of the pot to a VERY GENTLE SIMMER with the lid ajar. Taste for the ZING, adding more salt if you like. Maybe a little salt, maybe more adobo sauce?
