Tex-Mex Corn Chowder

• 1 can (10-3/4 oz.) condensed cream of chicken soup
• 1-1/2 cups milk
• 1 cup frozen corn
• 1/2 tsp. chili powder
• 4 slices cooked OSCAR MAYER Center Cut Bacon, crumbled, divided
• 3/4 cup KRAFT Mexican Style Finely Shredded Four Cheese

1. Bring soup, milk, corn, chili powder and half the bacon in saucepan, stirring occasionally.
2. Simmer on medium-low heat 5 min., stirring occasionally.
3. Serve topped with cheese and remaining bacon.

condensed cream, milk, frozen corn, chili powder, center, four cheese

Taken from www.kraftrecipes.com/recipes/tex-mex-corn-chowder-161435.aspx (may not work)