2 oz. bacon, chopped
1 onion, chopped coarse
1/2 tsp. dried thyme, crumbled
1/2 tsp. dried marjoram, crumbled
1/4 tsp. mace
1/4 tsp. freshly ground black pepper
2 tbsp. finely chopped peeled fresh gingerroot
1/2 red bell pepper, chopped fine
1/2 green bell pepper, chopped fine
3 c. fresh or frozen corn, chopped in a food processor for 15 seconds
3 1/2 c. brown stock or beef broth
1 c. heavy cream
1/3 c. chopped cilantro

In a large heavy saucepan, cook the bacon over low heat, stirring until all the fat is rendered and transfer the bacon to paper towels to drain. Add to the pan the onion, thyme, marjoram, mace and black pepper. Cook the mixture over moderate heat, stirring for 3-4 minutes or until the onion is lightly brown. Add the gingerroot and bell peppers and cook the mixture stirring occasionally for 15 minutes. Add the corn and stock and bring the mixture to a boil and simmer.

Cover, stirring occasionally for 30 minutes. Add the cream and salt to taste. Bring the soup to a simmer and stir in the cilantro. Serve the soup sprinkled with the bacon. 7 cups.