Prep: 8 min
Cook: 8 min
Yield: 4 1/2 cups
2 (11 oz) cans Mexican-style corn, drained
1 (10 3/4 oz) can cream of potato soup, undiluted
1 1/3 cups milk
1 Tbl butter
1/2 teaspoon pepper (I use even less)
4 slices bacon (optional)
2 green onions, sliced (optional)
Combine first 5 ingredients in a large saucepan. Cook over medium heat until thoroughly heated, stirring occasionally.
Meanwhile, place bacon on a microwave-safe rack in a baking dish. Cover with paper towels. Microwave at HIGH 4 minutes or until crisp. Drain bacon, and crumble. Sprinkle bacon and green onions over soup.
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