Corn Chowder - cooking recipe

Ingredients

5 to 6 slices bacon
1 medium onion, chopped
1 can cream-style corn
1 can whole kernel corn
2 medium potatoes, diced and cooked with a little butter
6 to 8 sauteed mushrooms
1 can cream of mushroom or potato soup
2 1/2 to 3 c. milk
dash of pepper

Preparation

In a large skillet, cook bacon until crisp.
Remove bacon; pour off drippings except for 2 to 3 tablespoons.
Add onion and cook until browned.
Add mushrooms and cook.
A dash of garlic may be added here.
Add cooked potatoes.
Mix well and add the rest of the ingredients.
Heat to boiling; reduce heat and simmer for a minute or two.
Crumble bacon over chowder.
Top each serving with a touch of butter.