Chunky Corn Chowder - cooking recipe

Ingredients

5 medium potatoes, peeled and diced
2 (17 oz.) cans cream-style corn
1 can cream of mushroom soup (undiluted)
1 large onion, chopped
1 medium green pepper, chopped
2 Tbsp. butter or margarine
2 c. milk
8 strips bacon, cooked and crumbled

Preparation

Boil potatoes in Dutch oven until tender.
Drain; add corn and soup.
Stir.
In separate pan or skillet, saute onion and green pepper in butter until tender; add to potato mixture.
Stir in milk and bacon.
Cook until thoroughly heated; do not boil. Yield:
10 cups.