4 to 5 slices bacon
1/4 c. green pepper, chopped
1 can Cheddar cheese soup
1 (16 oz.) can whole kernel corn
1/2 c. drained chopped tomatoes

In a heavy pan cook bacon until crisp. Remove and crumble. Pour off all but 1 tablespoon drippings. Saute green pepper until tender. Add soup, corn and tomatoes. Heat. Stir occasionally. Garnish with bacon.