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5 sl Bacon; cut in 1 inch pieces
1 md White onion; thinly sliced
2 c Potatoes; cut in 1/2 inch cubes
1/2 ts Salt
Water to barely cover
1 cn (10.75-oz) cream of chicken soup
1/2 Soup can of milk
1 cn (12-oz) vacuum-packed whole kernel corn
Pepper to taste
Saute bacon pieces until crisp in a Dutch oven. Remove bacon and reserve.
Saute onion slices in bacon drippings. Add potatoes and salt. Barely cover
with water and simmer until potatoes are tender. Add soup and stir until
blended. Add milk and corn. Stir well. Heat through. Add pepper to taste
and serve. Top with crumbled bacon. Yield: 6 servings.
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