When you need something easy and fast to put together for lunch, or even a light supper, this soup is it.
1 can niblets corn, drained
1 can cream corn
1 can mushroom soup
8 slices of bacon
1/2 medium onion
1 1/2 cups milk to start, add as necessary for desired thickness
1 tsp Worcestershire sauce
pepper to taste
Dice bacon, fry and drain, set aside. Dice onion, saute till tender, but not browned. Mix corn, soup and milk together in a pot. Stir in cooked bacon, sauteed onion and seasonings. Simmer till hot and bubbly and flavors have a chance to mingle . Makes about 5 cups of soup. If you’re in a big hurry, use the microwave. The results are just as good, and you won’t have to stand and stir the pot.
Variations: Use your favorite smoked sausage, back bacon or ham instead of bacon, or leave the meat out altogether and add some potato, celery and grated carrot instead. Finely chopped and sauteed mushrooms also add another taste dimension.