10 slices of bacon 4 scallions
2 medium yellow onions 2 tablespoons butter
1 teaspoon cumin powder 1/8 teaspoon turmeric
2 cups whole milk 1 cup heavy cream
1/8 teaspoon liquid smoke flavoring (or to taste) 2 cups chicken stock
Smoked salt & freshly ground pepper to taste 1 cup of good quality aged cheddar, for garnish
3 large poblano chiles, coarsely chopped with seeds removed 3 small sweet potatoes (pale color variety) peeled and cubed
15 oz. of frozen corn. (Or substitute fresh corn cut from five large cobs.)
Fry bacon at low heat in a heavy pan until crisp. While bacon cooks, chop onion and whites of scallions. Once bacon is done, remove and keep aside. Add the butter to the pan, followed by the onions and scallions. Cook until translucent, stirring often.
Add poblano peppers, cumin powder, cubed sweet potatoes, and corn. Cook for 5 minutes, turning frequently, until vegetables are well coated but still crunchy. Add all liquid, plus liquid smoke. Cook uncovered at medium temperature until vegetables are done, approximately 15 minutes. (Hint: For thicker soup, add 1/2 cup of unsweetened yogurt or cubed cream cheese. Blend well.) Add salt and pepper to taste. Garnish each bowl with crumbled bacon, grated cheese and finely chopped green scallion. Enjoy!