6 ears corn (in husks)
5 slices (about 6 oz.) thick-sliced apple-smoked bacon
3/4 lb. all-purpose potatoes, peeled and finely diced
3 tbsp. unsalted butter
1 1/2 c. finely diced sweet onion
2 celery ribs, finely diced
1 tbsp. minced garlic
1 tsp. cumin
1/4 c. masa harina or flour
4 c. chicken broth
1/2 c. each milk and heavy cream
1/4 c. chopped fresh cilantro
1/2 tsp. each salt and black pepper
1/4 tsp. hot pepper sauce
1 large tomato, finely diced

Preheat oven to 400°F. Soak corn in cold water 30 minutes; drain.

Roast corn on baking sheet 35 minutes, turning, until evenly charred all over and kernels are tender. Cool. Remove husks and silk; cut off kernels.

In Dutch oven, cook bacon until crisp. Drain on paper towels; crumble. Remove all but 1 tablespoon drippings from pot. Add potatoes; cover and cook 5 minutes, stirring. Add butter; melt. Add onion, celery, garlic and cumin; cover and cook 5 minutes, until vegetables soften. Sprinkle masa over vegetables; stir and cook, uncovered, 2 minutes. Gradually stir in broth and corn. Simmer 10 minutes. Remove from heat.

In a blender or processor, puree 3 cups soup; return to pot. Add milk, cream, cilantro, salt, black pepper and hot pepper sauce. Reheat. Top with bacon and tomato.

Makes 8 servings.