Corn And Potato Soup - cooking recipe

Ingredients

1 (10 3/4 ounce) can campbell's cream of potato soup (with milk)
0.5 (11 ounce) can Green Giant Mexicorn (undrained)
bacon, cooked and crumbled
cheddar cheese, shredded
sour cream
pepper (cracked)
cracker

Preparation

Mix the two soups, and milk in a pan.
I like to use a whisk and stir it while it comes to a boil.
Let simmer for about five minutes after it comes to a boil, or until the grilled cheese sandwiches finish if that is the duo.
I like to bowl it, lay on a twist of coarse cracked black pepper in the middle, then a tablespoon of sour cream over the pepper, five fingers of cheddar cheese on top of the sour cream, topped with one slice of crispy crumpled bacon on the very top of this creation, Um um, I'm off to the kitchen!