Best recipe in years: Corn Soup with Candied Bacon and Chives

The brilliant and deranged mind of Portland Food Coma is to be thanked for this. I've made it several times now. Far and away the best soup I've made/had in years. Candied Bacon...it's not just for breakfast anymore:

Corn Soup with Candied Bacon and Chives

1 Tbl. Olive Oil
1 Small White Onion, Diced
2 Shallots, Diced
5 Garlic Cloves, peeled
3 Fresh Chilis - Preferably Cherry Peppers, Sliced
3 Cups Fresh Corn Kernels
1 lb. of good, thick slab bacon (grey salt and rosemary is nice).
Brown Sugar
1/2 cup Heavy Cream
1 Quart Whole Milk
1 1/12 Tbl. Ancho Chili Powder
1/2 Stick Butter or more........
Salt + Pepper
Chives, chopped for garnish
Serves 4

Preheat the oven to 375 degrees.
1. Make the candied bacon. Lay all of the strips on a baking sheet lined with wax paper. Sprinkle each with brown sugar and bake until golden and crispy. Remove to a paper towel to drain and chop up. You'll probably eat most of it before the soup's done.
2. Heat half of the oil and butter in a medium sauce pan over medium heat. Add Half Of the onion, shallots, and garlic and cook for 4 minutes.. Then add Half Of the corn and fresh chilis and cook for 3 minutes more - stirring frequently. Transfer contents of the pan into the food processor and add 1 cup of the milk. Process to a smooth puree. Now pour the puree through a mesh strainer to remove the skins of the corn (I like to use the back of a ladle to work it through [or a Foley Mill]). Repeat this step with the other half of the onion, garlic, shallots, corn, and chilis.
3. Return the pan to medium heat and pour the puree in, whisking frequently as it comes to a simmer. Be careful not to burn it at this point like I often do. Stir in the remaining milk, as well as the smoked chili powder, and simmer for a few minutes more. Add the cream, taking care the soup doesn't get too hot or it will break. Season with salt (I like alot of it but maybe that's why I have such high blood pressure) and pepper. Garnish with the candied bacon and chives. Serve.

Note: All soups get better overnight - and candied bacon is good for everything.

N.B. I used a wand to puree everything and a Foley Mill for the processing of the soup and thus could do it in a single batch. Seriously, buy a Foley Mill...outstanding kitchen tool.