Mexican Corn Soup
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.