- Bacon - 2 pieces (1.2 cm long, for light taste and fat)
- Oil - 2 items. spoons
- Onions - 1.5 Pieces (cut into cubes)
- Corn - 5 pieces (if not fruits then, about 4 cups of grains)
- Chile - 1 piece
- Bouillon - 900 Milliliters (Low in sodium)
- Fat cream - 1.5 cups
- Kosher salt - 0.5 teaspoons (or to taste)
- Corn flour - 3 st. spoons
- Water - 1/4 cup
Boil the corn. Cut with a sharp knife the corn grains (you can also use the frozen corn). Cut the onion. In a deep frying pan fry the bacon over medium heat, which would form fat. Add onion ... ... mix and cook with bacon for a few minutes. When the onion is soft, add a little butter (for taste). Then, add the corn. Stir well for 1-2 minutes. Add a little Chipotle pepper in Adobo sauce (they are very sharp, so add to your taste). To sharpen a couple of things. Stir everything and cook for about one minute. Now, add chicken broth with a low sodium content. Pour in a lot. And add fat cream. Salt ... ... stir ... ... and add finely chopped green chili. In a separate bowl, pour the corn flour. Add a little water, stir and add to the soup. This will serve as a thickener and will give a wonderful taste. Bring the soup to a boil, cover and set the fire to minimum. Boil over low heat for 15 minutes. Before serving, stir once more and ... ... proceed with the serving. Bon Appetit.
Servings: 8