1 poblano peppers, halved lengthwise
3 Tablespoons oil
4 cups frozen (or fresh) corn
4 slices turkey bacon
1 onion, chopped
1 clove garlic, minced
7 cups chicken broth
1 pound red potatoes, cut into 1/2 inch cubes
1/4 cup half and half
6 corn tortillas
1 Tablespoon cilantro
1 lime, half sliced into wedges and half juiced
crumbled queso fresco
Cook bacon in a Dutch oven.
Remove bacon from pan. Chop into small pieces.
Add broth, browned corn, potatoes, 1/2 teaspoon pepper and bring to a boil.
Reduce heat and simmer 20-25 minutes until potatoes are tender.