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Ingredients
- 5 slices bacon
- 1 1/2 c whole kernel corn
- 1 medium onion, thinly sliced
- 1 c diced, pared raw potatoes
- 1 can cream of celery soup
- 1 3/4 c milk
- 1-16 oz can cream style corn
Preparation
Step 1
In a large saucepan, cook bacon until crisp. Remove bacon, reserving drippings in pan. Drain whole kernel corn, reserving liquid. Add water to liquid to make 1/2 cup; add to drippings. Add onion, potatoes and 1/2 teaspoon salt. Cover and simmer for 15 minutes or until vegetables are tender. Add soup, milk and corns. Heat thoroughly. Season to taste. Crumble bacon over top.