Corn Potato Cheese Soup - cooking recipe

Ingredients

1 (14 ounce) can creamed corn
1 (14 ounce) can mexicorn
2 (14 ounce) cans chicken stock or (14 ounce) cans vegetable stock
1 -2 tablespoon instant potato flakes, to thicken
1 cup cheddar cheese
2 -3 tablespoons cooked bacon, pieces

Preparation

Bring canned things to a full boil, salt and pepper to taste.
Add potatoes to thicken.
Add cheese and bacon.