Corn Soup

3		frozen corns thawed
2		medium tomatoes roughlies chopped
2  cups		chicken broth
4		bacons
1  cup		chopped onion
2		cloves garlics minced
1		salt and pepper to taste
1/2  cup		heavy cream (optional)
3  tablespoons		flat leaf parsley

Tip: Click on the ingredient links to learn the nutritional information for all the Corn Soup ingredients. The serving size for any ingredient in Corn Soup may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

place half the corn, tomatoes and chicken broth in blender and puree, set aside.
In a large sauce pan over meduim heat cook bacon. Remove and set aside then cook onions in bacon drippings until translucent. Add garlic and cook one minute.
Add tomato corn puree and bring to a low boil, add remaining corn kernels. Simmer over medium heat for 20 minutes until thick. Stir occasionally and remove any foam as it develops. Season with salt and pepper.
Mix in cream and 1/2 of the parsley and heat through. Garnish with crumbled bacon and fresh parsley.