Harvest Corn Chowder - cooking recipe

Ingredients

1 medium onion, chopped
1 Tbsp. butter or margarine
2 cans cream-style corn
4 c. whole kernel corn
4 c. potatoes, diced
1 can condensed cream of mushroom soup
1 (6 oz.) jar sliced mushrooms, drained
3 c. milk
1/2 c. water
1/2 medium green pepper, chopped
1/2 medium sweet red pepper, chopped
salt and pepper to taste
1/2 lb. bacon, cooked and crumbled

Preparation

In a large saucepan, saute onion in butter.
Add corn, potatoes, soup and mushrooms.
Stir in milk and water.
Add peppers; season with salt and pepper.
Simmer for 30 minutes, or until vegetables are tender.
Serve and garnish with bacon. Yields approximately 12 servings.
Makes 3 1/2 quarts.