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6 slices bacon, fried and crumbled
1 small white onion, diced
1 (16-ounce) can corn
1 (16-ounce) can cream corn
2 cans cream of potato soup
4 cups half-and-half
Cayenne pepper, optional

Cook bacon, reserving 2 tablespoons grease to saute onion until
tender. Add all ingredients and heat on low until heated
thoroughly, stirring constantly. Serve with crumbled bacon on top.
May sprinkle with cayenne pepper.

Yield: 6-8 servings.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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