I followed the recipe almost faithfully, and this soup was amazing. I picked up a smoked chicken from my local BBQ joint. The only change I made was that I held off on the corn, cream, tomatoes and parsely a bit longer, let the chicken and it's flavors incorporate on medium-low heat, when the potatoes were soft, I used a potato masher to mash the entire soup a bit to thicken it up. Then, I added the fresh ingredients at the end and stirred on low for 10-15 mins, according to the recipe. My big takeaway was that I had to hold my nose a little on the amount of cream---SO MUCH CREAM. It was delicious and decadent, of course, but the soup tasted amazing before the cream went in. It was like a chicken version of the brunswick stew I ate as a child. If I made again, I'd try it with 1/3 of the cream, or go creamless and just top with a little cheese. I wouldn't trade in the crispy bacon on top though. That part was essential! (A side note of personal taste: As I stirred the soup at the end, it gave me the chance to fish out the tomato skins. If I made this for company, I'd blanch and peel the tomatoes before adding them and probably not worry too much about removing the seeds).