1cook bacon and drain on paper towels. Crumble and set aside.
2cut pork chops into bite size pieces and brown in bacon grease.
3pour chicken broth and cilantro base into soup pot. Add bacon and pork chops. Add the can of corn. (do not add creamed corn yet.) Dice potatoes and add to the soup mixture. Let cook until the meat is done according to your taste and the potatoes are soft. Add the creamed corn. The addition of the creamed corn adds a little creaminess to the broth. If you add it to soon then it will sink and burn in the bottom of your pot.
4I served this with tortillas because my husband eats them with everything. The next day I cooked some rice and added some corn starch to the broth to thicken it and served over rice.