Quick Corn Chowder

Quick, my favorite word and this chowdah is mad good!! Starts with canned soup, but you can't tell by the end result. I usually use a 3 ounce container of real bacon pieces from Wal-mart and then saute the onion in cooking spray. You can substitute the frozen corn with 1 1/2 cups cooked fresh corn kernels.

• Ready In: 17 mins
• Serves: 4-6

Ingredients

• 3  slices bacon, diced
• 1  small onion, finely chopped
• 10 3⁄4 ounces  condensed cream of potato soup, undiluted
• 3  cups milk
•  black pepper, to taste
• 10  ounces frozen whole kernel corn
• 2  tablespoons  chopped parsley

Directions

1. In a 3 quart sauce over medium heat fry bacon until lightly browned and crisp.
2. With slotted spoon remove to a paper towel to drain.
3. Discard all but 1 tablespoon of fat in pan.
4. Add onion to pan and saute over low heat until tender, about 2-3 minutes.
5. Add soup, milk, pepper and corn.
6. Cover and cook about 5 minutes.
7. Ladle into bowls.
8. Garnish with bacon and parsley.