4 slices bacon
1/4 c. green pepper strips
1 can (11 oz.) condensed Cheddar cheese soup
3 c. cooked whole kernel corn
1/2 c. drained chopped canned tomatoes

In saucepan, cook bacon until crisp; remove and crumble. Pour off all but 2 tablespoons drippings. Cook green pepper in drippings until tender. Add soup, corn and tomatoes. Heat, stir occasionally. Garnish with bacon.