Directions

1. Saute bacon in pan until crispy. Remove with slotted spoon and set aside. Drain all but 1 Tbsp of bacon grease. Omit the bacon for vegetarians.
2. Saute the corn in bacon grease with a small amount of oil or butter and salt and pepper until the corn begins to brown slightly and pop. Remove corn from pan and set aside.
3. Add some more oil/butter to the pan and saute the onion and bell pepper with salt, pepper, and chipotle seasoning until soft. Add garlic and saute for an additional minute.
4. Add the corn back to the pot along with the stock. Bring to a boil and then simmer for 30 minutes.
5. Remove the pot from heat and let it cool slightly. Using an immersion blender blend everything in the pot. You can optionally use a blender in batches. Once the soup is blended run through a strainer to remove corn kernels. Return soup to pot
6. Place soup back on medium heat and add cream and stir until combined, 5 minutes. Serve with bacon bits if using.