Total Time
10mins
Prep 0 mins
Cook 10 mins

Stolen from a trashy food blog - stored (untried) for safekeeping

Ingredients Nutrition

  • 1 (14 ounce) can creamed corn
  • 1 (14 ounce) can mexicorn
  • 2 (14 ounce) cans chicken stock or 2 (14 ounce) cans vegetable stock
  • 1 -2 tablespoon instant potato flakes, to thicken
  • 1 cup cheddar cheese
  • 2 -3 tablespoons cooked bacon, pieces

Directions

  1. Bring canned things to a full boil, salt and pepper to taste.
  2. Add potatoes to thicken.
  3. Add cheese and bacon.
Most Helpful

Easy, Easy, Easy! You would never know it was just a combination of canned soups. I didn't have any instant potatoes so I thickened it by mixing 2 tsp. of cornstarch with 3 tsp. of water and then stirring it into the soup. Thank you huskiebear. Made for PAC 07.

cookiedog September 11, 2007