Canned Clam Chowder Upgrade

Instructions

1. 1

   Pour the canned clam chowder into a medium saucepan over medium heat.

2. 2

   Add the drained canned diced potatoes and the whole milk (or half-and-half) to the saucepan to stretch the soup and add creaminess.

3. 3

   Stir gently but constantly as it heats up to prevent the thick soup from scorching on the bottom.

4. 4

   Bring the soup to a gentle simmer and let it cook for 4-5 minutes until steaming hot.

5. 5

   Stir in the coarse black pepper to give it a fresh, slightly spicy kick.

6. 6

   Ladle the hot soup into bowls and garnish generously with the bacon bits before serving.