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.