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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 3 |
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I love potato soup, and I love corn. I married the two one night, and now we live happier ever after! This is a good quick and easy after work filler upper. Eat it as is with crackers and butter, or make a grilled cheese sandwich, and you're good to go for another night. Ingredients:
1 (10 3/4 ounce) can campbell's cream of potato soup (with milk) |
0.5 (11 ounce) can green giant mexicorn (undrained) |
bacon, cooked and crumbled |
cheddar cheese, shredded |
sour cream |
pepper (cracked) |
cracker |
Directions:
1. Mix the two soups, and milk in a pan.
2. I like to use a whisk and stir it while it comes to a boil.
3. Let simmer for about five minutes after it comes to a boil, or until the grilled cheese sandwiches finish if that is the duo.
4. I like to bowl it, lay on a twist of coarse cracked black pepper in the middle, then a tablespoon of sour cream over the pepper, five fingers of cheddar cheese on top of the sour cream, topped with one slice of crispy crumpled bacon on the very top of this creation, Um um, I'm off to the kitchen!
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