Mexican Corn Soup

Serves 6

3 cups frozen corn kernels, thawed, divided

2 tomatoes, roughly chopped

4 cups chicken broth, divided

1/2 tsp. dried oregano

2 tsp. olive oil

1 cup chopped onion

2 cloves garlic, finely chopped

- dash cayenne pepper or hot sauce (optional)

- kosher salt and fresh ground Kowalski's Black Peppercorns, to taste

1/2 cup cream

4 slices Kowalski's Bacon, cooked and crumbled

- garnishes, if desired: your choice of queso fresco, sour cream,
     tortilla chips, finely chopped fresh cilantro and diced avocado


In a food processor or blender, purée 1 ½ cups corn with tomatoes, 2 cups broth and the oregano until smooth; set aside. Heat oil in a large saucepan over medium heat; cook onion in oil, stirring frequently until onion is soft and translucent (about 5 min.). Add garlic; cook and stir 1 min. Add corn purée, remaining broth and cayenne. Bring to a low boil; add remaining corn kernels. Reduce heat to medium-low cook until thickened (about 20 min.). Season with salt and pepper; stir in cream. To serve, garnish with crumbled bacon and remaining ingredients, as desired.