1 qt. chicken stock
1 ham hock
2 slices bacon
1 lg. onion, finely diced
3 tbsp. chopped parsley
3 basil leaves, chopped
1 bay leaf
2 c. fresh or canned corn kernels, with juice
3 c. fine chopped peeled fresh or canned tomatoes
Salt and pepper to taste
Chopped parsley, for garnish

Simmer stock with ham hock for 1 hour. Fry the bacon in a heavy non-reactive 1 gallon pot. When brown, remove bacon from pot and drain; set aside. In the bacon fat, saute the onion until transparent, then add the herbs and corn and saute for 5 minutes more. Add tomatoes and simmer for 20 minutes, or until all ingredients are well blended. Remove ham hock from chicken stock and add stock to soup. Season with salt and pepper and garnish with bacon, crumbled, and chopped parsley. Serves 8.