Ingredients:
2 slices bacon, 1/4 inch thick,cut into 1/4 inch pieces or 1 tablespoon butter
1 medium onions, minced
2 cloves garlic, minced
2 poblano chiles, seeded and chopped
2 jalapeno chiles, seeded and chopped (optional)
2 medium tomatoes, peeled,seeded and chopped
1/2 cup heavy cream
2 cups corn kernels ( 5 plump ears)
2 tablespoons finely chopped fresh cilantro
salt & freshly ground black pepper
Directions:
If using bacon, gently cook in a heavy-bottomed 4qt.
pot over medium heat until it just begins to turn crispy, about 8 minutes Remove the bacon with a slotted spoon and reserve.
Remove some of the bacon fat so only about a T.
remains.
If your using butter, simply melt in the pot Stir in onion, garlic and chiles into the bacon fat or butter and cook over medium heat, stirring every couple of minutes until the onion is translucent but not browned, about 6 min.
Add the tomatoes, cream, reserved bacon and the corn kernels.
Simmer this mixture for about 10 minutes, until corn is heated through.
Stir in cilantro and cook for 2 minutes more.
Season to your taste with salt and pepper and serve immediately.
Servings: 4
Time preparation: 0 min.
Time total: 20 min.