Corn and Bacon Soup with Jalapeño Crema
"In the summer, we get great corn from Chino Farms [in Rancho Santa Fe, California]; it's really delicious," says Wolfgang Puck. He uses both creamy grated corn and sauteed kernels to make this satisfying soup, which he serves with a chile-spiked cream. "My young son Oliver loves the sweetness of the corn soup," Puck continues. "But I don't give him any jalapeno crema."