|Green pepper strips||50 Milliliter|
|Condensed cheddar cheese soup||1 Can (10 oz) (284 Milliliter)|
|Cooked whole kernel corn||750 Milliliter|
|Chopped canned tomatoes||125 Milliliter, drained|
In saucepan, cook bacon until crisp; remove and crumble.
Pour off all but 30 mL (2 tablespoons) drippings.
Cook green pepper in drippings until tender.
Add soup, corn and tomatoes.
Heat; stir occasionally; garnish with bacon.