Supper Corn Chowder - cooking recipe

Ingredients

5 slices bacon
1 medium onion, thinly sliced and separated into rings
2 c. cooked or canned whole kernel corn
1 c. diced, cooked potatoes
1 can condensed cream of mushroom soup
2 1/2 c. milk
1 tsp. salt
dash of pepper

Preparation

In a large skillet, cook bacon until crisp.
Remove bacon and pour off drippings, returning 3 tablespoons to pan.
Add onion and cook until lightly browned.
Add remaining ingredients.
Heat to boiling.
Reduce heat and simmer a minute or two.
Crumble bacon over chowder.
Top each serving with butter.
Serves 6.