Corn Potato Cheese Soup

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

• Ready In: 10 mins
• Serves: 4-6

Ingredients

• 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.