Recipe information
Yield
Serves 2
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
Preparation
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.
