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.

Reviews

(1)
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

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