This recipe was my grandmother’s – which I’m sure probably she found in either a magazine or on the back of a soup can. I’ve streamlined is a bit, using pre-cooked bacon to shorten the prep time (and add more bacon to the soup) as well as added a few extra spices for more flavor.
1 tbsp of bacon fat
1 box of pre-cooked bacon, sliced into 1 in. pieces
1 bunch of green onions, chopped
2 cans of Campbell’s tomato soup
1 can of cream corn
½ tsp of sweet paprika
1 or 2 drops of Chipotle hot sauce
Fresh cracked black pepper to taste
Melt bacon fat in medium saucepan. Add bacon, and fry until crispy. Then add the remaining ingredients.
Serve with grilled cheese sandwiches – preferable made with sourdough bread and sharp cheddar cheese.
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