Harvest Corn Chowder

• 1 medium onion, chopped
• 1 Tbsp. butter or margarine
• 2 cans cream-style corn
• 4 c. whole kernel corn
• 4 c. potatoes, diced
• 1 can condensed cream of mushroom soup
• 1 (6 oz.) jar sliced mushrooms, drained
• 3 c. milk
• 1/2 c. water
• 1/2 medium green pepper, chopped
• 1/2 medium sweet red pepper, chopped
• salt and pepper to taste
• 1/2 lb. bacon, cooked and crumbled

1. In a large saucepan, saute onion in butter.
2. Add corn, potatoes, soup and mushrooms.
3. Stir in milk and water.
4. Add peppers; season with salt and pepper.
5. Simmer for 30 minutes, or until vegetables are tender.
6. Serve and garnish with bacon. Yields approximately 12 servings.
7. Makes 3 1/2 quarts.

onion, butter, creamstyle, whole kernel corn, potatoes, condensed cream, mushrooms, milk, water, green pepper, sweet red pepper, salt, bacon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=310849 (may not work)