Start with a Salt Pork 12 oz (you can substitute 1/2 to 1 lb of bacon) (the more the better)
5-6 white potatoes (Yukon gold is great for the starch to help thicken soup)
1 onion chopped (leaks or scallion are a good substitute)
6 cloves garlic chopped
4 ears of corn (removed from cob) (you can use canned or frozen but fresh picked (and then frozen if need be) is better)
3 stalks celery chopped
6 cups chicken stock (I use home made)
2-3 bay leaves
Chop and cook salt pork or bacon till crisp in a dutch oven and remove and set aside.
Add onion, garlic, celery and cook till soft.
Add corn and cook well
Add potatoes and cook browning well.
Add chicken st0ck and bay leaf
Let simmer as potatoes thicken the soup
Salt and pepper to taste
Let soup sit overnight prior to serving
Depending on the richness of your chicken stock (mine is much richer than canned) you can add half and half or heavy cream and heat through just before serving.
Serve with crusty bread and salad.