NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
|1. In a stock pot over medium heat, cook bacon, until brown and crisp, about 6-8 minutes. Remove bacon to a paper towel lined plate to drain. Set aside.|
|2. Add onions to bacon fat and cook, stirring frequently until soft and translucent.|
|3. Add garlic and oregano and stir for another minute.|
|4. Add creamed corn and corn niblets to saucepan with Campbell's® Mexican Tortilla Concentrated Soup Base, water, and canned tomatoes (with juice). Bring to a low boil and simmer over medium-low heat until thickened, about 15-20 minutes.|
|5. Mix in the parsley and reserved bacon and heat through.|
|6. Season to taste with salt and pepper.|