6 slices bacon
1 med. onion, thinly sliced and separated into rings
2 c. cooked or canned whole kernel corn
2-3 c. diced cooked potatoes
1 (10 1/2 oz.) can cream of mushroom soup
2 1/2 c. milk
1 tsp. salt

Cook bacon until crisp in large saucepan. Remove bacon; pour off drippings. Return 3 tablespoons to pan. Add onion and cook until lightly browned. Add remaining ingredients and a dash of pepper. Heat to boiling and reduce heat and simmer a minute or two. Top each serving with crumbled bacon and butter.