Supper Corn Chowder - cooking recipe

Ingredients

5 slices bacon
1 medium onion, sliced or chopped
2 c. whole kernel corn
1 c. diced, cooked potatoes
1 (10 1/2 oz.) can cream of mushroom soup
2 1/2 c. milk
1 tsp. salt
pepper to taste

Preparation

Cook bacon until crisp; drain.
Pour off drippings, leaving 2 to 3 tablespoons in pan.
Cook onion until lightly browned.
Add remaining ingredients and dash of pepper.
Heat to boiling and simmer a minute or two.
Top with crumbled bacon.
Makes 6 servings.