Rum Tum Ditty

By CarrieG

Carrie Green

Ingredients

• 12 oz bacon,chopped
• 2 c chopped onions
• 2 216 oz cans whole tomatoes,juice reserved
• 1 16 oz can whole kernel corn
• Dried basil
• Salt and pepper
• 3 cups(3/4 lb) grated extra harp Cheddar cheese

Preparation

Step 1

Saute the bacon and the onions in a heavy pot until the bacon is crisp and the onion is translucent
Drain off the fat
Drain the tomato juice into the pot
Squish the tomatoes,through your fingers, into the pot
Add the corn,basil, salt and pepper to taste
Simmer for 10-15 min or until desired thickness
Add the cheese and stir until melted
*I like to serve it this way as a soup but you could also spoon this over half a baked potato