It's hard to beat creamy corn chowder when it comes to comfort food! This version tastes like it's been simmering all day on the stove, but takes less than 10 minutes to make.
4 slices Oscar Meyer Ready to Serve Bacon
1 10 3/4-ounce can Campbell's Classics Cream of Potato soup
1 cup low-fat or whole milk
1 11-ounce can Green Giant Corn Niblets
How to Make It
Heat the bacon for 20 to 30 seconds in the microwave; set aside. Pour the cream of potato soup into a sauce-pan. Add the milk and corn. Break up the cooked bacon into small pieces, then stir it into the sauce-pan. Heat for 5 minutes or until the soup reaches a simmer. Serve with the oyster crackers.