– Cut bacon into ½ inch pieces. Cook in a or dutch oven or large sauce pan over medium heat until crisp and fat has rendered. Set bacon aside to use as garnish.
– Add jalepeño, onion, and celery to pan. Cook 5-7 minutes or until softened.– Add broth, corn, potato, salt, pepper, & cumin to the pot. Bring to a boil, reduce heat & simmer for 30 minutes.
– Partially mash soup with potato masher. Stir in cream and cook over medium-high heat until hot. Adjust seasoning as desired.– Garnish soup with reserved bacon.