Thursday, May 20, 2010


1/2 lb. sliced bacon, cut into 1/2 inch pieces
1 onion, chopped
2-3 bouillon cubes
1/2 chicken, stewed, deboned and cut in pieces
1 can creamed corn
1 can whole kernel corn
1 can cream of chicken soup
1/2 can cream of potato soup

Fry bacon until fairly crisp. Drain grease, add onions and cook until slightly brown. Add corn and soup mixed as directed on can, substituting chicken stock for water. Add bouillon and chicken and cook over low heat until piping hot, stirring occasionally to prevent sticking. Serve with tossed green salad and warm bread. Makes 6 generous servings.
Cream of mushroom soup can be substituted for the potato if you wish.

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