1 can (10 3/4-oz) condensed cream of potato soup
1 soup can of milk
1 can (17-oz) whole kernel corn, mostly drained
1 tbsp butter
6 slices bacon*, cooked crisp, drained on paper towels, crumbled
Minced parsley or green onion for garnish
Freshly ground black pepper to taste
In a medium saucepan, cook the soup with the milk, stirring until hot. Add the corn and butter, heat through.
Sprinkle with the bacon and parsley or green onion. Season with pepper to taste.
*May substitute 1/3 cup chopped cooked ham, if desired
Yield: 4 servings
file photo for reference
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