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.