Corn Chowder - cooking recipe

Ingredients

6 slices bacon
17 oz. can whole kernel corn
2 c. pared, diced raw potatoes
1/2 c. chopped onion
1 c. diced celery
3 Tbsp. finely crushed soda crackers
1 tsp. salt
dash of pepper
1 (10 1/2 oz.) can cream of mushroom soup
2 c. milk

Preparation

Fry bacon in large kettle.
Remove, crumble and set aside. Drain corn and add to the liquid drippings in kettle.
Add potatoes, onion, celery, salt and pepper.
Cover tightly and let simmer over low heat until vegetables are tender, about 10 minutes.
Stir in the cream of mushroom soup, milk and crackers. Heat to boiling.
Just before serving, sprinkle crisp bacon over top of chowder.
Makes 6 servings.