Recipe: Shirley's Iowa Corn Chowder (using cream of mushroom soup)

SHIRLEY'S IOWA CORN CHOWDER

5 slices bacon
1 medium onion, sliced and separated into rings
2 1/2 cups milk
1 (10 ounce) package frozen whole kernel corn
1 (10 3/4 ounce) can condensed cream of mushroom soup
1 cup diced potato, cooked
Salt, to taste

In a large saucepan, cook bacon until crisp. Drain on paper towels. Crumble bacon; set aside.

Reserve 2 to 3 tablespoons drippings in saucepan. Cook onion in reserved drippings until tender.

Stir in milk, corn, (undiluted) soup and potato. Bring to a boil. Reduce heat and simmer 2 to 3 minutes. Remove from heat. Season with salt. Top each bowl of chowder with bacon.

Makes 5 1/2 cups soup
From: Carol B, FL