A very hearty soup - great for the fall! I modified it a bit, using other reviews for guidance. I combined 4 tsp cornstarch with 1.5 cups of whole milk in a crockpot. After baking the potatoes and frying the bacon (only had 5 slices) - I coarsely mashed the potatoes and put all of the crumbled bacon in the soup. I finely diced 1/3 cup of celery, 1/2 cup of white onion, and one large clove of garlic. I sauteed the garlic and onion in the bacon grease before adding to the soup. I added parsley, paprika, salt & pepper to taste - and then finally added 2 cups of skim milk and 1 T of butter. I set the crockpot on medium and cooked the soup for 3 hours - stirring once in a while. It turned out great (don't forget to top it with cheddar cheese) -yum!

Reviewed On: Sep. 21, 2009

This is my favorite dip, my mouth waters just thinking about it. I did add some crushed pepper and garlic powder while cooking. YUM, YUM, YUM!

Reviewed On: Sep. 12, 2009

This recipe is awesome and easy. I used 1 cup of milk and a little extra cornmeal to get the right consistency. I kept the corn mix seperate (from the meat and tomato mix) - and next time I will put half the corn mix on the bottom first, put the meat mix over that, and finally, pour on the rest of the corn mix over that. Cook this recipe on medium/low and it will turn out perfectly. I used shredded chicken breasts and jalapenos and it was still pretty darn good. It reheated well the next day and I cannot wait to make it again! Thank you!

Reviewed On: Mar. 21, 2009