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New English and Bacon Corn Chowder

6 pieces bacon, diced
1 can cream of potato soup
2 c. milk
1 can (12 oz.) corn, drained
1 can French onion soup

Fry bacon until crisp, drain excess fat, leaving 2 tablespoons in kettle. Add soups, milk and corn. Reheat, stirring occaSIonally, until soup bubbles. Serve with hot, buttered biscuits. (I prefer to thicken it a little with either cornstarch or flour dissolved in cold water.)

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