Very good! I made a vegetarian version (veggie broth and plant-based bacon). The bacon is optional, and I used olive oil instead of bacon fat. I didn’t have corn cobs on hand for the corn stock. The recipe notes say you can add a can of creamed corn instead of boiling the corn cobs if corn is out of season. Since I didn’t see that tip, I boiled a cup of corn kernels in the corn stock and then used my immersion blender after to cream the corn. So that’s another option if you don’t have creamed corn on hand, though making the corn stock does require a second pot. As others mentioned, I also partially creamed the finished product to make a thicker soup. Very tasty either way, just changes the texture.
