Esquites Corn Chowder

1 . Stage

In a large Dutch oven or pot over medium heat, cook bacon, stirring, until crisp, 8 to 10 minutes. Drain and transfer to a plate; reserve bacon fat.

2 . Stage

In same pot over medium-high heat, heat 2 tbsp. reserved fat. Cook corn kernels and 1/2 tsp. salt, stirring, until corn starts to caramelize, 6 to 7 minutes. Stir in epazote, if using. Transfer corn mixture to a medium bowl. 

3 . Stage

In same pot over medium-high heat, heat 1 tbsp. reserved fat. Cook onion and 1/2 tsp. salt, stirring, until softened, about 2 minutes. Add half of jalapeños and half of garlic and cook, stirring, until fragrant, about 1 minute more. Stir in potato, broth, chili powder, and 2 tsp. salt. Add corncobs to pot, cover, and cook over medium heat until potatoes are tender, about 15 minutes. Discard cobs. Blend soup with a blender, immersion blender, or food processor. Return soup to pot. Cook over low heat and stir in cream and 2 1/2 c. corn mixture.

4 . Stage

In a small bowl, combine cilantro, lime juice, crema, mayonnaise, and remaining corn mixture, jalapeño, and garlic.

5 . Stage

Divide soup among bowls. Top with bacon, cilantro mixture, cheese, and more chili powder.