Definitely like the version in the original post, plus it uses the entire can instead of having some leftover creamed corn in the fridge. I've started adding a half a teaspoon of chili powder to a double recipe which adds just a hint of heat, but not too much to still be able to serve to little kids. For a double recipe, I use two large (40 oz) cans of kidney beans. Last night I used a pound of fresh tomatoes to use up the ones in the garden and three of my orange peppers for a little more color, and it worked great. I went over to a friend's house and let it simmer for another four hours (from when I got there to when we ate dinner) and the flavors were noticeably better blended.