Katherine’s Southwestern Corn Chowder

6 slices bacon

1/2 c onion, chopped

1 large potato, diced

1/2 c water

1 can (17oz) creamed-style corn

1 can condensed cream of mushroom soup

2 oz. mushrooms, sliced

2 c milk

1 tsp salt

1 can (4oz) green chiles, chopped

Cook the bacon until crisp. Drain. Pour off all but 3 TB of bacon drippings. Add the onion and potato and cook over medium heat, stirring, until the onion is lightly browned.

Add water, cover, and simmer until the potato is just tender. Stir in the corn, soup, mushrooms, milk, and salt. Heat to boiling; lower the heat, add the chiles, and simmer a few minutes.

Serve in soup bowls or a tureen. Crumble bacon on top.

Serves 6.