5 slices bacon
1 med. onion, thinly sliced
1 c. corn, whole kernel
1 c. diced potatoes
1 (10 1/2 oz.) cream of mushroom soup
2 1/2 c. milk
1 tsp. salt

Cook bacon until crisp in large saucepan. Remove bacon. Pour off all but 3 tablespoons drippings. Add onion separated in thin rings. Cook until lightly browned. Add remaining ingredients and dash of pepper. Heat to boiling. Simmer a minute or two. Top serving with crumbled bacon. Cook diced potatoes first.