10 slices of bacon, cut into small pieces (I used the whole package... a little extra never hurt!)
5 medium potatoes, peeled and chunked
1 small onion, chopped small
2 cups corn (I used frozen white corn from Costco- my favorite!)
1 can creamed corn
3 c. chicken stock (I didn't have chicken stock my first time around, so I used 1 can cream of chicken, 1 can water, and drained the broth from 2 cans of chicken noodle soup... worked wonderfully!)
1/2 c. milk
1/2 c. half-and-half
1 t. minced garlic (I just used dried garlic flakes)
salt/pepper to taste
In a large soup pot, fry the bacon until crispy. Drain all but 1 T. of the grease. In the bacon grease, fry the chopped onion until soft. Add the garlic and fry for 1 minute. Add the chicken stock, bacon, corn (not the creamed corn yet), and diced potatoes, stirring well. Bring the stock to a light boil (med-high heat) and boil potatoes for about 10 minutes, or until they are tender to bite.
Take a potato masher and press about 15 times, mashing up some of the potatoes. This will make the soup nice and thick.
Next, add in the milk, half-and-half, and creamed corn. Mix well. Add salt and pepper to taste. Simmer on low for at least a half-hour to meld the flavors.
**NOTE: If you want it even thicker, try this. Add a bit of "Potato Buds" to the broth (instand mashed potatoes). Be careful to only add a bit at a time and wait 5 minutes or so for it to thicken. It works really well without having to make a roux!