Servings: 4 to 6
Crisp corn, salty bacon, and hearty potatoes bring the flavors of the classic summer soup to a side dish perfect with grilled steak, chicken, or fish.
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I made this mostly as written and it was delicious. I didn't have cider vinegar so substituted white wine vinegar. I also used less of the dressing, and mixed it with oil and vinegar so it wasn't as creamy. I think fresh herbs are key here as they add so much summer flavor. I added some fresh cherry tomatoes just before serving to brighten it up. Everyone loved it!
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