Potato-Corn Chowder

By carvalhohm2

Ingredients

• 2 10-3/4 oz. cans potato soup
• 2 14-3/4 oz. cans cream-style corn
• 8 slices bacon, crisply cooked and crumbled
• salt, pepper and garlic salt to taste
• Optional: 1 to 2 T. bacon drippings,
• 1/2 to 1 c. milk
• Garnish; fresh parsley, chopped

Details

Servings 6
Adapted from www2.gooseberrypatch.com

Preparation

Step 1

Combine soup and corn in a 2-quart slow cooker; add bacon and bacon drippings, if desired. Add milk until soup is of desired consistency, add salt, pepper and garlic salt to taste. Cover and cook on low setting for 2 to 3 hours or until hot. Sprinkle with parsley.

Serves 6 to 8