Corn and Potato Soup with Bacon

A perfect meal-in-a-bowl for busy weeknights or special weekends.

Makes 4 servings

This recipe is adapted from the 1978 community cookbook of the Eagles Auxiliary #3748 in Ava, Missouri

INGREDIENTS:

• 3 cups diced potatoes
• 1 cup chopped onion
• 4 slices bacon
• 1 can cream-style corn
• 4 cups milk or half & half
• 1/2 teaspoon black pepper
• salt to taste

INSTRUCTIONS:

1. Cover potatoes with water and cook until tender.
2. Dice bacon and fry until crisp and remove to paper towel to drain.
3. Add chopped onion to bacon pan and fry until golden.
4. Combine fried onions, potatoes, corn and milk.
5. Heat mixture until boiling.
6. Sprinkle bacon bits for garnish.