5 slices bacon
1 med. onion, thinly sliced
2 c. cooked or canned whole kernel corn
1 c. diced cooked potatoes
1 (10 1/2 oz.) can condensed cream of mushroom soup
2 1/2 c. milk

Cook bacon until crisp in large saucepan. Remove bacon; pour off all but 3 tablespoons drippings. Add onion separated in rings; cook until lightly browned. Add remaining ingredients and dash pepper. Heat to boiling; simmer a minute or two. Top servings with crumbled bacon and butter. Serves 6.