Preparation time: 10 mins
Cooking time: 20 mins
3-4 sliced bacon, finely chopped
2 stalks celery, chopped
1 medium onion, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
1 1/2 to 2 cups frozen corn niblets
1 tin tuna, drained
1 medium potato, grated
4 cups chicken stock
1/2 cup milk, cream or sour cream
fresh pepper and salt, to taste
I - 1 Tbs dried dill (3 Tbs fresh)
II - 1 Tbs curry powder (Monsoon Coast makes the best curry powders I've ever tasted. Moghul Curry's my fave. You could also add a little fresh or dried ginger.)
III - 1/2 to 1 cup good quality salsa and possible some mex. oregano or cumin if you have it.
Saute bacon until crisp. Add celery, onion and green pepper. When onion is translucent, add garlic and corn. Cook 1 to 2 minutes. Add chicken stock and tuna.
Bring to a boil, then turn down to simmer. Add grated potato and flavour combo.
When potato has broken down and veggies are cooked through (about 15 to 20 mins), add optional milk/cream. Check seasonings. Serve with some sharp cheddar on top.