HERBED CORN CHOWDER

6 slices bacon
1 medium onion, chopped
1 medium green bell pepper, diced (or 1/2 cup frozen green pepper)
2 cans (16 ounces each) cream-style corn
2 cans (10 3/4 ounces each) potatoe soup
2 cans milk
1 tablespoon snipped fresh chives
1 tablespoons finely chopped fresh parsley
1 teaspoon chopped fresh dill or thyme

Cook the bacon in a large pan. Add the onion and bell pepper and saute in the bacon fat until softened. Add the corn, potato soup, and milk to the pan; stir until smootha and hot, about 10 minutes.

While the chowder is warming up add teh chives, parsley and dill.

Yields: 8 - 10 servings