Enjoy this recipe from Country Quick & Easy.
Submitted by: Kim Scherler
from Walters, OK
2 10-3/4 oz. cans potato soup
2 c. milk
4 oz. shredded Monterey Jack with jalapeño cheese
1/4 c. pimento cheese spread
15-oz. can plus 7-oz. can corn, drained
6 slices bacon, crisply cooked and crumbled
1 t. onion powder
salt and pepper to taste
In a large saucepan, mix together all ingredients over medium heat, stirring often, for 15 to 20 minutes or until hot and cheese is melted. Makes 6 servings.