By AZPARZYCH on September 03, 2010
Photo by lazyme
Photo by lazyme
"This sounds perfect for those cold Wisconsin winter nights!!"
Serving Size: 1 (350 g)
Servings Per Recipe: 6
"Very tasty soup. Like others, I increased the celery and onion and would probably use an additional vegetable next time like mushrooms or shredded carrot. The flavor is wonderful and it worked perfectly with frozen corn, since fresh is out of season now. Thanks for posting."
"Very good soup! I used frozen corn on the cob and also frozen corn kernals -- only had 4 cobs -- and also used tarragon (dried) instead of thyme. Very filling and easy to make in about 30 minutes or so. Thanks for sharing!"
"Yummy soup and very nice flavor. I didn't have fresh corn so I used frozen instead. A nice meal on a cool fall night and very easy to make. Can't wait to taste the leftovers for lunch! Made for Newest Zaar Tag."
"Yummy soup. I used frozen corn and this made a wonderful lunch on a cool autumn day. Thanks for sharing this, AZ. Congrats on your Football win!"
"This is really terrific. I threw in some peas with the corn and some cayenne pepper for more heat. Even with turkey bacon, this recipe is a keeper. I found this recipe in Cookingclub.com August/September 2009. Thanks for posting!"
"yum! I made mine vegan, omitting the bacon and sauteing the veggies in some vegan margarine and then adding vegan bacon bits at the end which worked well. I added 1/4 cup carrots - and glad I did. Next time I will double the amt of celery and then use 1/2 cup carrots. I also subbed out the thyme (not my favorite) for some no salt all purpose seasoning. Also subbed out chicken stock for veggie stock. Lastly, I used almond milk in place of the regular milk which wasn't thick enough, so I added some vegan potato buds to the desired thickness (we like ours thick). Thanks for sharing!!! Made for ZWT8."