I really liked this recipe, however, since the first time making it, I've made some changes for our taste. I use 2 bags of frozen corn, Flavor Pac brand I think, the Sweet Candy Corn and the Sweet Yellow are the two I think and I do still add the sugar. I use 2 cans chicken broth, omit the pepper or just give it a light sprinkle, omit the celery and omit the bacon unless we just sprinkle it over each bowl before serving. To assemble, I dice up 2 potatoes, half an onion, add the corn and the chicken broth to a big pot on the stovetop and cook until the potatoes and corn are soft, 15-20 minutes; then add the cheeses and stir constantly until all melted. Then I remove the pot from the stove and add 1 can of evaporated milk--careful here or it will curdle--still taste ok but look not so good... Almost forgot the most important ingredient to my changes--I add 2 heaping tablespoons of chopped jalapeno pepper from a jar with some of the juice while the potatoes are cooking. This soup is fabulous as written but even better I think with my changes--wish I could give it more stars!
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I really liked this recipe, however, since the first time making it, I've made some changes...