5 slices of bacon
1 (1 lb.) can whole kernel corn
1 med. onion, thinly sliced
1 c. raw, pared potatoes, cut into small chunks
1/2 tsp. salt
1 can condensed cream of mushroom soup (can substitute cream of celery soup if desired)
1 1/2 c. milk

In a large saucepan or skillet, cook the bacon until crisp. Remove bacon and reserve drippings. Drain corn, reserving the liquid. To the bacon drippings in the skillet, add the liquid from the corn, and the onions, potatoes and salt. Cover and simmer 15 to 20 minutes, or until vegetables are tender. Add soup, milk, and corn; heat through. Stir continuously to prevent separating. Season to taste with salt and pepper; garnish by crumbling bacon bits on top.

NOTE: This soup can be made even heartier, as a one-dish meal, by adding pre-cooked chicken chunks when the soup, milk, and corn are added.