Chili-Corn Soup - cooking recipe

Ingredients

6 slices bacon
4 potatoes, diced
1 onion, chopped
2 cans cream-style corn
2 cans cream of mushroom soup
2 cans mushrooms
4 c. evaporated milk (skimmed canned milk)
1 small can chopped green chilies

Preparation

Fry bacon crisp and set aside.
Add potatoes and onion to bacon grease and cook until onion is tan.
Add 1 cup of water and simmer until potatoes are done.
Add next 4 ingredients.
Bring to a boil.
Add green chilies.
Season to taste.
Crumble bacon on top.