Mexican Corn Soup

3 cups fresh corn, cut off cob
2 med tomatoes, chopped
4 cups chicken stock
1/2 tsp dried oregano
4 slices thick cut bacon
1/2 onion, finely chopped
1 jalapeno, finely chopped
2 cloves garlic, finely chopped
1/2 cup heavy cream

In a large stockpot, cook bacon over medium heat until crisp.  Remove bacon and drain.  Add onion and jalapeno and cook, stirring frequently, for 5 minutes.  Add garlic and cook for 1 minute more.

Place half of the corn kernels in a blender with all but 1/2 cup tomatoes, 2 cups broth and oregano. 

Add puree to stockpot with 2 cups broth.  Bring to a low boil and add remaining corn.  Simmer on medium low heat until thick (about 20 minutes). 

Stir and remove foam with metal spoon.  Season with salt and pepper.  Add heavy cream and remaining 1/2 cup tomatoes.  

Garnish with crumbled bacon, sour cream and tortilla chips.