3 slices bacon, chopped into 1/2 inch pieces
1 1/2 large yellow onions, diced
1/2 C scallions, chopped
2-3 Tbsp butter
6 ears corn, shucked, shaved off the cob (5 C, could use whole kernel corn also)
1-3 whole Chipotle peppers in Adobo sauce, diced
1 4 oz. can diced green chilies
32 oz. low-sodium chicken broth
2 C heavy cream
3 Tbsp Masa or cornmeal
water, as needed
salt and pepper, to taste
In a large pot, cook bacon pieces over medium heat. Once the bacon fat begins to render, add diced onion.
Stir and cook for 3-4 minutes.
Add butter. Let melt and add corn. Stir and cook for 2 minutes.
Add both chilies. Stir to combine. Cook for 1-2 minutes.
Pour in chicken broth and bring to a simmer. Pour in cream.
In a small bowl, combine Masa, or cornmeal, with a bit of water. Add to soup.
Cook and thicken for 15 minutes.
If you want it thicker, add more Masa, or cornmeal, with water. Then, let simmer for another 10-15 minutes.