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Submitted by: Jerry Bostian from Oelwein, IA
Originally shared on the web 04/03/2013

2 10-3/4 oz. cans potato soup
2 14-3/4 oz. cans cream-style corn
8 slices bacon, crisply cooked and crumbled
Optional: 1 to 2 T. bacon drippings
1/2 to 1 c. milk
salt, pepper and garlic salt to taste
Garnish: fresh parsley, chopped

Combine soup and corn in a 3 quart slow cooker, add bacon and bacon drippings, if desired add milk until soup is of desired consistency; add salt, pepper and garlic salt to taste. Cover and cook on low setting for 2 to 3 hours or until hot. Sprinkle with parsley if desired. Serves 6 to 8.