I've used this recipe for several years now. I initially took the advice of other posters and used chicken stock instead of water and I used a can of regular corn and two of cream corn. Those were the only changes I made for a long time.
For ease, I always buy a packet of real bacon pieces in the salad and then cook that up with some olive oil.
Recently, I tried jazzing it up and it was to die for. Instead of olive oil, I used 3T of butter to cook the bacon and used two packets of bacon pieces. I added three cloves of garlic with the onion and used two really humongous potatoes and cooked until they were really soft. From there, I did the chicken stock and one can of corn (undrained), two cans of cream corn. I also added about 1/2t of sage, a bay leaf, a shade of crushed red pepper and a generous amount of pepper. I also don't bother warming the half and half, but just dump in at the end. While doing the 20 min simmer I left the top off to cook off some of the water from the broth and corn. What came out was a savory soup with an amazing flavor to it.
Also - this soup gets better after a day in the fridge so it makes a great lunch the day after.
Hope this helps!
Was this review helpful?
2 users found this review helpful
I've used this recipe for several years now. I initially took the advice of other posters and...