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Ingredients

• 4 ears fresh or 3 cups frozen, thawed corn kernels
• 2 medium tomatoes, roughly chopped
• 2 cups chicken broth
• 1/2 teaspoon dried oregano
• 4 slices thick cut bacon
• 1/2 onion, chopped (about 1 cup)
• 2 cloves garlic, finely chopped
• Coarse salt and freshly ground black pepper
• 1/2 cup heavy cream, optional
• 3 tablespoons chopped fresh flat-leaf parsley
• 1/2 cup queso fresco, fresh farmer's cheese, feta cheese, or sour cream, optional
• Tortilla chips or fried tortilla strips, optional

Description

Food Network Invites You To Try This Mexican Corn Soup Recipe From Ingrid Hoffmann.

Food Network