Southwest Potato-Corn Chowder

• 4 slices OSCAR MAYER Bacon, chopped
• 1-1/2 lb. red potatoes (about 5), peeled, cubed King Sooper's 5 lb For $1.88 thru 02/09
• 1 small onion, chopped King Sooper's 1 lb For $0.99 thru 02/09
• 2 stalks celery, sliced
• 1 can (10-3/4 oz.) condensed cream of chicken soup
• 3 cups milk
• 8 oz. HOFFMAN'S Hot Pepper Pasteurized Process Cheese Food, cubed
• 1 pkg. (10 oz.) frozen corn, thawed
• 1/4 tsp. pepper

1. Cook bacon in large saucepan until crisp, stirring frequently.
2. Remove bacon from pan, reserving 2 Tbsp.
3. drippings in pan.
4. Drain bacon on paper towels.
5. Add potatoes, onions and celery to drippings; cook and stir 2 min.
6. Stir in soup and milk; bring to boil.
7. Simmer on low heat 8 min., stirring occasionally.
8. Add remaining ingredients; cook 5 min.
9. or until process cheese food is completely melted and potatoes are tender, stirring occasionally.

bacon, red potatoes, onion, stalks celery, condensed cream, milk, hoffmans, frozen corn, pepper

Taken from www.kraftrecipes.com/recipes/southwest-potato-corn-chowder-57846.aspx (may not work)