Mexican Corn Soup Recipe

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Ingrid Hoffmann on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1/2 onion, chopped (about 1 cup)

3 tablespoons chopped fresh flat-leaf parsley

4 ears fresh or 3 cups frozen, thawed corn kernels

2 medium tomatoes, roughly chopped

1/2 cup queso fresco, fresh farmer's cheese, feta cheese, or sour cream, optional

2 cups chicken broth

Coarse salt and freshly ground black pepper

4 slices thick cut bacon

1/2 cup heavy cream, optional

2 cloves garlic, finely chopped

1/2 teaspoon dried oregano

Tortilla chips or fried tortilla strips, optional

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