• 6 slices cooked bacon, diced
  • 1 medium onion, chopped
  • 1 medium green bell pepper, chopped
  • 2 large cans creamed corn
  • 2 large cans potato soup
  • 2 large cans milk (soup cans)
  • 2-3 potato's peeled, cut into large pieces
  • 1 tblsp parsley, chopped
  • 1 tblsp chives or dill
  • 1 tsp thyme

This is a great soup for those busy day’s when everyone is going in different directions and eating meals at different times of the day.

Directions:

  1. Cook bacon in cast iron skillet.
  2. Remove with slotted spoon, reserving bacon fat in skillet.
  3. Saute onion, bell pepper in bacon fat.
  4. Put all ingredients in large crock pot and cook on low.

Source:  Adapted from ” The Pleasure of Herbs”

Note:   If more soup is needed,  just add more milk.  I have also added crab meat to this recipe to make a delicious herbed crab  corn chowder.