(so called because it seems whatever recipe we try, we all prefer my winging-it recipe, so now I'm writing it down :)
1/2 lb bacon slices, chopped
4 c water
2 c heavy cream (or half-n-half, or even milk)
boullion for 6 cups of liquid above (3 cubes)
16 oz package of frozen corn (3+ cups)
1 small onion, chopped
2 small potatoes, chopped
Cut the (sliced) bacon into small strips, then fry in a pan until crisp
Put water and cream into large pot, add boullion and stir until dissolved
Add corn to pot, cook on medium heat
Using slotted spoon, move bacon from frying pan to pot
Chop potatoes and onions. Add potatoes directly to pot
Cook onion in remaining bacon grease until translucent
Using slotted spoon, move onions from frying pan to pot
Cook for at least half an hour at low-medium heat
Taste and add salt, pepper, or additional corn as needed
(most of the seasoning flavor comes from the boullion, I used 2 cubes chicken and 1 cube veggie-herb boullion)
Delicious served with crusty bread and a savory meat like sausage. Serves 4 to 6
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