6 bacon slices, cooked and crumbled
2 (17-ounce) cans creamed-style corn
4 cups milk
3 cups frozen diced hash brown potatoes
3 green onions, chopped
1 teaspoon salt or to taste
Freshly ground pepper to taste
Combine first 5 ingredients in heavy medium saucepan.
Simmer over medium heat until soup is slightly thickened, stirring occasionally.
Season with salt and pepper and serve.
Serves 4.