Yield:
- 1-1/2 Quarts (8 portions)
INGREDIENTS:
- Corn kernels, fresh or frozen 2 cups
- Heavy cream 1/2 cup
- Bacon 1 slice
- Onion, finely diced 1/2 cup
- Red pepper, finely diced 1/2 cup
- Celery, finely diced 1/2 cup
- Garlic clove, minced 1 ea.
- Chicken stock 3 cups
- Potatoes, peeled and diced 1 cup
- Tomatoes, peeled, seeded, diced 1/2 cup
- Canned green chilies, drained, chopped 1/4 cup
- Monterey Jack cheese, shredded 1/2 cup
- Salt 1/2 tsp.
- Black Pepper 1/2 tsp.
- Tabasco sauce 1/2 tsp.
PROCEDURE:
- Reserve 1/2 cup of the corn kernels and puree the rest with the heavy cream in a food processor or blender. Reserve until needed.
- Put the bacon in between 2 paper towels and microwave at P10 for 2 minutes. Crumble, reserve until needed.
- Put the onions, red pepper, celery, and garlic with a 1/2 cup of the chicken stock in a 2 qt. microwave bowl and cook at P10 for 4 minutes, stirring once.
- Add the rest of the broth, potatoes, and tomatoes, including their juices. Cook at P10, covered, for 5 minutes.
- Add the pureed corn and cream, the reserved corn kernels, the chilies, cheese, and crumbled bacon. Microwave at P10, covered, for an additional 5 minutes.
- Adjust seasoning with salt, pepper, and Tabasco.