Corn Chowder

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.

Red Chicken Noodle Soup

This one was a winner last night so I took a picture (I'll work on presentation next time) and thought I'd submit it.

2 Cans Chicken Broth + 2 Cans water
1/2 Rotisserie Chicken, shredded (I bag and freeze the other half for another meal)
3 Carrots, chopped
1/4 C Onion, diced
2 Celery Stalks, chopped
1 Can Tomatoe Sauce
1 C Brown Rice Spiral Noodles
1 C Frozen Peas

Simmer broth, water, chicken, carrots, onion, celery and tomatoe sauce for 15 min or until crisp tender. Add noodles and cook 10-15 more min. Add frozen peas.