4 - 6 servings

2 c. corn kernels

2 c. water, divided use

1/4 lb. salt pork or bacon, diced

2 med onions, finely chopped

1 Tbsp. flour

1 c. milk

1 c. whipping cream

3 c. tomatoes, seeded & diced, about 1 1/2 lb.

1 Tbsp. chopped fresh basil OR 3/4 tsp. dried

1/4 tsp. salt

1/2 tsp black pepper

dash cayenne pepper

Puree 1 c. corn with 1/2 c. water in food processor or blender. Set aside.

Saute salt port until fat is rendered & bits are crisp. Remove from pot with slotted spoon & set aside.

In fat remaining in pan, saute onions over low heat until tender. Sprinkle with flour & cook 1 minute.

Add reserved corn puree, remaining 1 c. corn kernels & remaining 1 1/2 c. water. Simmer 5 minutes.

Stir in milk & cream, & heat through.

Stir in tomatoes, crisp pork, basil, salt, pepper & cayenne pepper.

This is a nice, fresh soup for lunch, or for dinner/supper with a shrimp & spinach salad, & soft garlic-cheese breadsticks.