Harvest Corn Chowder

           Harvest Corn Chowder
              makes 6-8 servings

1      medium onion, chopped

1      tbsp. butter

2     (14 1/2 oz.) cans cream-style corn

4     cups whole kernel corn

4     cups diced pealed tomatoes

1      (6 oz.) jar sliced mushrooms, drained

1/2  medium green bell pepper, chopped

1      (10 3/4 oz.)  can cream of mushroom

        soup

3      cups milk

        Black pepper to taste

Garnish:  1/2 pound bacon, cooked and

crumbled.

1. In large saucepan, saute onion in butter

until tender.  Add cream-style corn, kernel

corn, potatoes, mushrooms, peppers, cream

of mushroom soup, and milk.  Season with

pepper to taste.  Cover.  Simmer 30 minutes

or until vegetables are tender.

2. Garnish with bacon.