If using fresh corn, scrape kernels from cobs using small sharp knife or spoon. Place half of the corn
kernels in blender
with tomatoes, 2 cups of broth, and oregano
. Puree until smooth. Set aside.
In a large saucepan
over medium heat, cook bacon, turning once until brown and crisp
, about 10 minutes. Remove bacon to a paper towel lined plate to drain
. Set aside. Add onion to bacon fat in saucepan and cook, stirring frequently until onion is soft and translucent. Add garlic and stir for another minute.
Add tomato-corn puree to saucepan with remaining 2 cups of broth. Bring to a low boil and add remaining whole corn kernels. Simmer
over medium-low heat until thickened, about 20 minutes. Stir occasionally and remove any foam
as it develops with a large flat metal spoon. Season with salt and pepper.
Mix in half of the parsley and cream, if desired, and heat through.To serve, garnished with crumbled bacon, remaining parsley, crumbled cheese and tortilla
chips or strips.