5 med. potatoes, peeled & diced
2 (17 oz.) cans cream style corn
1 can cream of mushroom soup
1 lg. onion, chopped
1 med. green pepper, chopped
2 tbsp. butter
2 c. milk
8 strips of bacon, cooked or crumbled

Boil potatoes until tender. Drain, add corn and soup. Stir. Saute onion and green pepper in butter. Add to potatoes mixture. Stir in milk and bacon. Cook until thoroughly heated. Do not boil. Makes 10 cups.