New English and Bacon Corn Chowder
6 pieces bacon, diced
1 can cream of potato soup
2 c. milk
1 can (12 oz.) corn, drained
1 can French onion soup
Fry bacon until crisp, drain excess fat, leaving 2 tablespoons in kettle. Add
soups, milk and corn. Reheat, stirring occaSIonally, until soup bubbles. Serve
with hot, buttered biscuits. (I prefer to thicken it a little with either
cornstarch or flour dissolved in cold water.)
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