Suggestion needed, recipe is missing...something

[Ukulele_Ike]

“Crunchy soup.”

Still trying to wrap my head around that.

[Athena]

@Frazzled

Others have given great ideas to add crunch. I know you didn’t ask about this specifically, but oftentimes when people say a recipe just lacks “something”, that can be fixed by adding an acid. For something like this, maybe squeeze in some lime juice, or add a splash of white wine vinegar. If you don’t mind spice, pepper sauce would be good too. The acid just brightens up the flavor and takes something from “meh” to “hey, this is really good”.

That’s more or less why I suggested the quick-pickled red onions. Crunch AND acid.

In general, salt or acid or both fix all recipes.

[Alpha_Twit]

@scr4

I think you need to add some aromatics at the beginning. It’s a flavor base, not for “snap.” Some variation of mirepoix is appropriate here.

This plus some bay during the cooking, finish with bacon. Serve with a nice, crust baguette.

[kayaker]

I’d thicken the broth a bit and serve over biscuits. Or maybe some small caraway dumplings.

[scr4]

@rainy

This intrigues me too. Not familiar with this exactly…though I inadvertently do something very similar quite often. Do you think precook the mirepoix or since I’m crocking just add it at the beginning?

Most recipes call for the mirepoix to be sauteed (sweated*) first, but I’m not convinced it makes any difference.

*Technically they are not the same thing.

[UnwittingAmericans]

Don’t add the corn until near the end. It’s already cooked.

Also, I heard Julia Child say “If you taste something and it tastes like it needs a little something, what it probably needs is salt.”

[rainy]

Finally got around to making another batch today. Added extra salt, lemon juice, and a small can of green chilies. It was an order of magnitude more awesome. If I have more prep time on the next go around I’ll try mirepoix as well. My tummy thanks you all.