Fresh Mexican Corn Soup

Serve this soup, topped with sour cream, tortilla strips and bacon.

Female: I have got delicious food to make. I am going to start by making my corn soup now. Corn soup seem to fit perfectly because Puebla is also considered the cradle of corn where the first corn was ever planted. I have got four thick cut bacon sizes. This is going to be the garnish for my soup. I am going to crumble it up. I need to start cutting up my corn. I am going to be doing four ears of corn. Let’s start by chopping up my tippies, it makes the peeling a lot easier. Alright I just need to cut this up. It is nice to build the little flat surface to stand it on, makes it easier. What I am going to do is I am going to reserve half of this quantity right here into my little bowl which I will add to my pot later and the other half I am going to stick into the blender. I need to add two tomatoes and what I am going to be doing in the blender is I am going to be making a little puree with my two tomatoes. Now, two cups of chicken broth. Now, let us add some flavor with some oregano; I am using half a teaspoon, there we go. Now, let us add some salt and pepper. It is going to be really creamy and once it is plated it is so beautiful. Let us blend this. My bacon smells like it is done. This is nice and crispy. I am going to reserve the fat because I am going to continue cooking in the same pot, my soup. Okay, I am going to need to chop half the onion that I had reserved from the previous recipe. Who does not like Mexican food, right? Oh yeah, it is going to grab all the flavor from the bacon, that’s going to be the base. Finally, mince two cloves of garlic. We are going to do some salt and pepper. Time to fly our puree in. The natural starch in the corn is what is going to get it to get really nice and thick. I still need to add two cups chicken broth. And now all I need to do is add the leftover corn, see this, I left in its whole form so that I have got that texture inside of the soup. This is starting to smell quite good. I will just need to let my soup simmer for about 20 minutes so that all those flavors marry each other. Now, I am dying to try my soup, I am going to add a little bit of cream, I am going to do about half a cup. It always adds that little extra creaminess and a really yummy flavor. [Foreign Language] It smells really good. Now, these are all the flavors of Puebla, Mexico which is such a beautiful city. I am going to add a dollop of sour cream just above. Now, this is just for the plating and here a little bit of queso fresco white crumbly cheese; any white, dry, salty cheese will do. Now, crumble a little bit of our bacon right above it. And here, I have got some tortilla strips and this is actually a great thing to do when you have got leftover tortillas, just cut them up with some scissors fry them up in a little bit of oil and you can use them either with sweet or savory food. Now, just a handful of flat leaf parsley. Look at that pretty huh? Okay, it is going to taste even better, between the cheese, the corn, the herbs, the veggies in there makes her a really nice nice flavor. Male: Ingrid, I love it!