From our Dietary Department

Supper Corn Chowder
5-slices bacon
1-medium onion, thinly sliced and separated in rings
2-cups cooked or canned whole kernel corn
1-cup diced cooked potatoes
One 10 ½ ounce can condensed cream of mushroom soup
1 ½-cups milk
1-teaspoon salt
Cook bacon until crisp in large saucepan. Remove bacon and pour off drippings returning 3-tablespoons to pan.
Add remaining ingredients and a dash of pepper. Heat to boiling; reduce heat and simmer a minute or two.
Top each serving with crumbled bacon and butter.
Makes 6 servings.
Helen Vindasius, Dietary Manager