A delightful twist on a classic Mexican corn soup, this chowder is rich, creamy, and packed with vibrant flavors.
Scrape the kernels from the fresh corn cobs using a knife.
Place a small bowl upside down in a larger bowl to stabilize the cob while cutting.
Blend half of the corn kernels with the tomatoes, 2 cups of chicken broth, and oregano until smooth.
Blend in batches if your blender is small to avoid spills.
Cook the bacon in a large saucepan over medium heat until crispy, then remove and drain on a paper towel.
Save the bacon fat for added flavor in the next steps.
Sauté the onion in the bacon fat until translucent, then add the garlic and cook for another minute.
Stir constantly to prevent the garlic from burning.
Pour the tomato-corn puree into the saucepan, add the remaining chicken broth and cayenne pepper, and bring to a low boil.
Stir occasionally to prevent sticking.
Add the remaining corn kernels and simmer until the soup thickens, about 20 minutes.
Skim off any foam that forms on the surface for a clearer soup.
Stir in the heavy cream and heat through, then season with salt and pepper to taste.
Do not let the soup boil after adding the cream to prevent curdling.
Serve the soup garnished with crumbled bacon, fresh cilantro, crumbled cheese, crushed tortilla chips, and avocado slices.
Arrange the garnishes attractively for a visually appealing presentation.
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