Corn Chowder - Make it Fresh or Put Your Leftovers to Use

I found this recipe in the May 2004 Real Simple Magazine, and we loved it.  Let me say that again, all SIX of us loved it!  That is nothing short of a miracle in my kitchen.  I serve this soup often in the winter with a loaf of fresh bread or sometimes in a bread "bowl."

Something else I've discovered is that it is a great recipe for using leftovers, but let's start with the original recipe, which, of course, I've tweaked just a bit.

4 slices of cooked bacon or 1/2 C crumbled
1-10 3/4 oz. can cream of potato soup
1- 15 oz. can whole kernal corn
1 C milk, (I use fat free milk with great success)

Add 4 oz. of American cheese for yet another twist, Potato Cheese


Warm the bacon and then toss all the ingredients into a pan to warm.

For a family of 6, you'll need to double the recipe.

To enjoy tonight: Simply gather these four simple ingredients and warm them up.

To enjoy later:  Measure and freeze the bacon.  Write "save" on the cans of soup and corn so they are ready when you are to make the soup.

Now for the leftover twist.
Substitute chunks of ham from your holiday meal for the bacon.
Use mashed potatoes with extra milk instead of the potato soup.
Use up the corn left from another meal; seasoned corn would add a kick of flavor.
Any milk or cream will work.