Ingredients

• 1 carton Campbell's® Creamy Herb & Garlic with Chicken Stock Soup , 14.5 ounce
• 1 medium potato , peeled and cut into 1/2-inch cubes
• 1.5 cups frozen whole kernel corn , thawed
• 2 cups milk
• 1.5 cups diced cooked chicken
• 2 stripss bacon , cooked and crumbled

Instructions

1. 1 Heat the soup, potato, corn, milk, chicken and bacon in a 3-quart saucepan over medium-high heat to a boil.
2. 2 Reduce the heat to medium-low. Cover and cook for 15 minutes or until the potatoes are tender, stirring occasionally.

Nutrition per serving