Corn Chowder

By Kathy Johnson

Ingredients

• 5 slices bacon
• 1 medium onion; chopped
• 2 cups canned whole kernel corn
• 2 Tbsp butter
• 1 cup diced; cooked potatoes
• 1 10.5 oz can cream of mushroom soup
• 1 1/4 cups whole milk
• 1 1/4 cups can milk
• 1 tsp salt
• 1 tsp black pepper
• garlic to taste

Preparation

Step 1

Cook bacon til crisp; crumble. With 3 Tbsp bacon drippings, cook onion until lightly browned. Add the rest of the ingredients; except butter and bacon. Heat to boiling, reduce heat and simmer for a few minutes. Add crumble bacon and butter.