Ingredients

The following ingredients have 4 Servings
  • 3 ears fresh corn, roasted and kernels removed from cob
  • 1 quart unsalted chicken stock ((or chicken broth))
  • 8 slices bacon, diced
  • 1 medium yellow onion, diced
  • 2 roasted poblanos, diced
  • 1 roasted red bell peppers, diced
  • 2 rib of celery, diced
  • 6 baby new potatoes, diced ((or 2 Yukon gold potatoes))
  • ¼ cup all purpose flour
  • 1/4 cup gold tequila
  • ½ bunch cilantro, minced
  • 1 tablespoon oregano, minced
  • 1 lime, juiced
  • 1/2 cup heavy cream
  • 6 tablespoons cotija cheese, crumbled
  • lime wedges
  • crumbled bacon
  • cilantro leaves

Instruction

  • Place ½ corn kernels plus all cobs into a pot with the stock and simmer for 20 minutes.
  • Discard cobs. Puree kernels and stock in a blender until smooth. Set aside.
  • Place pot back on stove over medium heat and render bacon, about 5 minutes. Remove from pot and drain onto paper towels.
  • Drain all but 3 tablespoon grease from pot. Add onions, roasted peppers, celery, and potatoes. Sauté for 5 to 7 minutes or until the vegetables begin to sweat and soften.
  • Stir in remaining corn kernels and season with salt and pepper.
  • Sprinkle flour over vegetables and stir together. Cook mixture, about 3 minutes. Continue to stir while adding tequila to deglaze.
  • Stir corn infused stock into vegetable mixture until fully incorporated and no flour lumps remain. Allow mixture to come to a hard simmer, about 10 minutes, or until the mixture thickens and potatoes are fork tender. Season with salt and pepper and stir.
  • Reduce the heat to medium-low and stir in herbs, half the cooked bacon and lime juice.
  • Remove from heat and stir in the cream and adjust seasonings. Top with a sprinkle of cotija cheese, remaining bacon, cilantro leaves. Serve with extra lime wedges.