Ingredients
- 1 17-ounce can creamed corn
- 2 cups milk (do not use lowfat or nonfat)
- 1 1/2 cups frozen diced hash brown potatoes (about 6 ounces)
- 1 green onion, chopped
- 3 pieces bacon, cooked, crumbled
- Salt and pepper
Directions
- Combine first 5 ingredients in heavy medium saucepan. Simmer over medium heat until soup is slightly thickened, stirring occasionally. Season with salt and pepper and serve.
