I used this recipe as a starting point as I was after a bacon and corn chowder recipe that wasn't loaded with fat from cream etc as so many are.
The recipe says serves two but I got four substantial serves out of it, three ladlesful each. There's no way I could have eaten half the soup by myself!
I made the following additions and substitutions: instead of chicken stock and bacon rashers I used some bacon stock I had made the night before (with the fat skimmed off after having been refrigerated overnight), and chopped up the cooked meat from the bacon hock. Instead of the hash browns I used two scrubbed potatoes, skins on, diced - this meant I had to simmer it longer to cook the potato chunks but it's a rare soup that won't benefit from that. I used a drained tin (can) of corn kernels instead of the frozen corn, and also added a smaller tin of creamed corn, as I wanted it nice and creamy. Additions: a little finely chopped red and green capsicum (bell pepper). Three cloves of garlic were ample; perhaps my cloves were larger than the recipe-writer's.
It was very tasty and satisfying without being heavy; the only thing lacking was some buttered brown bread, as I had none in the house. Or maybe a nice multi-grain roll.
This will be my go-to recipe from now on.