In a large pot heat olive oil over medium heat and sauté bacon, onion and garlic for 5 minutes add thyme, tabasco, parsley, sea salt and freshly ground black pepper, corn, chicken broth and milk and simmer 15 minutes.
In a large blender or food processor, add half the soup and blend 1 to 2 minutes until smooth. Return to pot and stir into remaining soup.
Notes
SERVING SUGGESTION: Steamed cauliflower and a crusty loaf of bread with butter.VEGETARIAN: Omit bacon and use vegetable broth instead of chicken broth.GLUTEN FREE: Make sure broth is gluten free.NUTRITION: 195 Calories; 9g Fat (38.2% calories from fat); 9g Protein; 23g Carbohydrate; 4g Dietary Fiber; 5mg Cholesterol; 295mg Sodium. Exchanges: 1 1/2 Grain (Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 1/2 Fat.