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This chunky, colorful soup is full of flavor and very filling. It's a great harvest soup, excellent at the end of summer with vegetables from the garden, right at the point that there just starts to be a nip in the air. Many thanks to Bethany Gronberg from Omaha, Nebraska, for contributing...and to her friend Cathy Blair for creating it in the first place. Serve hot to 4 people as a meal, with bread and salad on the side.

• 1/2 pound bacon, cut into 1-inch pieces
• 2 onions, chopped
• 2 quarts tomatoes (or 1 28-ounce can), skinned and cut up with juice
• 2 potatoes, diced
• 2 ears fresh corn, cut off cob
• salt and pepper

Garnish: 1 cup heavy cream, swirled in at the end (or, alternately, stirred into the pot just before serving)

Cook the bacon until completely cooked, but not crisp. Drain off all but 2 Tablespoons of the fat, then toss in onions and saute until transparent. Pour in the tomato bits and juice, bring to a boil and add potatoes. Reduce heat and simmer until the potatoes are tender. Scrape in corn kernels and cook for 5-10 minutes.

When ready to serve, you can either stir the cream into the pot...or ladle the noncreamy soup into bowls and separately swirl 4 Tablespoons of cream into each.