#652 - Potato Corn Soup

(by Jane Rebuck - friend)

1/2 lb. bacon (fried)
6 red potatoes
1 - 14.75oz. DelMonte cream style corn
3 hard boiled eggs
2 TBSP Parkay margarine
1 - 12oz. can Carnation evaporated milk
1 - 12oz. can regular milk (use empty Carnation milk can and fill it with regular milk)
1 tsp. salt
1/2 tsp. pepper

Fry the bacon, place on paper towels to catch the grease, and crumble the bacon--set aside. Peel and dice the potatoes--place them in a saucepan with 1 tsp. salt and cover them with water. Bring to a boil, then boil for 15-20 minutes--test with a fork for tenderness. Drain the potatoes and set aside. Hard boil the eggs, let them cool and chop into small pieces. In a large pot add crumbled bacon, cooked potatoes, can of cream style corn, chopped eggs, 3 TBSP Parkay, Carnation milk, regular milk, salt and pepper. Stir until mixed, then cook on LOW heat until hot while stirring. If soup is too thick add more regular milk.