4 Slices of Slab Bacon – diced
1 Large Onion – diced
Kosher Salt & Freshly Ground Black Pepper
4 Red Potatoes (about 1 pound) – peeled and diced
1 Quart Chicken Broth
1 Lb Corn Kernels
2 Cups Milk
1 Cup Cream
2 Tbsp Corn Flour (or Masa Harina)
1/4 Cup Water
1 Tbsp Maple Syrup
1 Tbsp Chipotle in Adobo
Heat a Dutch oven over medium-high heat. Add the bacon and cook for 2-3 minutes allowing the fat to render. Add the onions, a pinch of salt and a few grinds of black pepper. Sauté 3 minutes.
Add the potatoes and stir to coat. Then add the chicken broth. Bring to a boil, reduce to a simmer. Simmer 15 minutes.
Add the corn, milk and cream. Season with salt and pepper. Raise the heat to medium and bring just barely to a boil. Reduce heat to low and simmer for 20 minutes. Puree half of the soup. I use and emersion blender but you can also use a blender or a food processor and return the puree back to the pot.
Combine the corn flour and water to make slurry. Add this to the soup along with the maple syrup and chipotle in adobo. Simmer another 20 minutes. Season soup with salt and pepper to taste. Adjust the amount of chipotle to the level of spice that you like.