- 4 slices OSCAR MAYER Bacon, chopped
- 1 1/2 pounds potatoes, peeled and cubed
- 1 small onion, chopped
- 2 medium celery stalks, sliced
- 1 (10.75 ounce) can condensed cream of chicken soup
- 3 cups milk
- 8 ounces HOFFMAN'S Hot Pepper Pasteurized Process Cheese Food, cubed
- 1 (10 ounce) package frozen whole kernel corn, thawed
- 1/4 teaspoon pepper
- Cook bacon in large saucepan until crisp, stirring frequently. Remove bacon from pan, reserving 2 Tbsp. of the drippings in pan. Discard remaining drippings; drain bacon on paper towels.
- Add potatoes, onion and celery to saucepan. Cook and stir 2 min.
- Stir in soup and milk; bring to boil. Reduce heat to low; simmer 8 min., stirring occasionally. Add remaining ingredients; cook an additional 5 min. or until process cheese food is completely melted and potatoes are tender, stirring occasionally.