Recipe courtesy of The Associated Press, Copyright 1996
1.0 15-ounce can potatoes, drained
1.0 cup milk
1.0 15-ounce can cream-style corn
1.0 14-ounce can chicken broth
1.0 7-ounce can corn
0.333 cup dried tomato bits
black pepper, to taste
6.0 strips turkey bacon, cut into 1/2-inch pieces, cooked crisp and drained
Combine half of the potatoes and the 1 cup milk in the container of an electric blender; blend until smooth. Pour into a 2- to 3-quart saucepan.
Dice remaining potatoes. Mix diced potatoes and remaining ingredients, except pepper and bacon, into saucepan. Bring to a simmer over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, 5 minutes. Season with pepper.
Meanwhile, cook and drain the bacon.
To serve, ladle hot soup into six bowls. Garnish each serving with bacon. Serves 6.