Frozen Corn- 3 cups
Creamed Corn- 2 lg. cans
Soy Milk- half gallon
“Bacon”- 4 slices, cut up
Onion- one large, chopped
White Potatoes- 3-4, peeled and cut up
Red Potatoes- 4-5, with skin, cut up
Oil or Margarine
Use a large pot (5+ qt.) to sauté onion and bacon in oil or margarine until onion is becoming opaque and bacon starts to crisp. Add soy milk and potatoes, and simmer until potatoes are nearly cooked through. (It takes longer to cook potatoes in “milk” than water.)
The white potatoes will start to break down, making the milk thicker, and the red potatoes will keep their shape.
While simmering start to add onion powder and salt. It will “take” a lot, but don’t add too much as you can always add more later.
When potatoes are nearly cooked, add the canned and frozen corn and continue simmering. (Try not to let the soup boil).
The "bacon" will soften in the liquid but the smoky flavor will still be there. You can always take it out of the pot before the liquid goes in, and sprinkle it on each dish later to keep the crispy element.
Add additional onion powder and salt, to taste, and add a chunk of “buttery spread” to bring the flavors together. Simmer on low until it’s at a point where you really like it!
It will be even better on the next day. Enjoy!