Supper Corn Chowder

I was planning on baking a chicken tonight. My dad's family use to have chicken every Sunday. When I called my mom to see if this sounded good, she said she was planning on making corn chowder. This has been a family favorite since I was a little girl. This fast became a fav of my FI. I have lightened the recipe by using fat free milk and reduced sodium condensed soup.

Supper Corn Chowder - from "Better Homes and Gardens New Cook Book"

5 Slices Bacon
1 Med. Onion, thinly sliced and separated in rings
2 c cooked or canned whole kernal corn
1 c diced cooked potatoes**
1 10 1/2 oz can condensed cream of mushroom soup
2 1/2 c milk
1 t salt

Cook bacon till crisp in large saucepan. Remove bacon; pour off drippings, returning 3 tbsp to pan. Add onion and cook till lightly browned. Add remaining ingredients and dash pepper. Heat to boiling; reduce heat and simmer a minute or 2. Top each serving with crumbled bacon and butter. Makes 6 servings.

**We always pre-cook the potatoes in the microwave. This makes this recipe cook in under 30mins.