- 1 17 ounce can creamed corn
- 2 cups milk (do not use lowfat or nonfat)
- 1 1/2 cups frozen diced hash brown potatoes (abt 6 oz)
- 1 green onion chopped
- 3 pieces bacon cooked, crumbled
- Salt to taste
- Freshly-ground black pepper to taste
Combine first 5 ingredients in heavy medium saucepan. Simmer over medium heat until soup is slightly thickened, stirring occasionally. Season with salt and pepper and serve.
This recipe yields 2 servings.