Chicken & Corn Chowder - cooking recipe

Ingredients

1 (14.5 ounce) carton Campbell's(R) Creamy Herb & Garlic with Chicken Stock Soup
1 medium potato, peeled and cut into 1/2-inch cubes
1 1/2 cups frozen whole kernel corn, thawed
2 cups milk
1 1/2 cups diced cooked chicken
2 strips bacon, cooked and crumbled

Preparation

Heat the soup, potato, corn, milk, chicken and bacon in a 3-quart saucepan over medium-high heat to a boil.
Reduce the heat to medium-low. Cover and cook for 15 minutes or until the potatoes are tender, stirring occasionally.