Heat 2 tbsp olive oil in 3 qt. pot over medium heat.
Add bacon, sautee until slightly crisp
Add onion, carrot and garlic. Cook until tender
Pour into a metal strainer, draining oil.
Add reserved vegetables back to pot.
Add corn to pot. Sautee while stirring.
Add 8 oz salsa to pot, sautee while stirring
Add chicken stock to pot. Stir to incorporate.
Cook 10 minutes or until corn is tender.
Add soup to blender and blend until desired consistency is reached.
Return soup to pot. Stir in heavy cream and simmer until back up to temp.
While soup simmers, add remaining cooking salsa to blender and puree until smooth. Reserve in bowl to be used as topping.
Ladel soup into bowls and top with chipotle salsa puree and mexican crema.
