1 (12 fluid ounce) can condensed cream of mushroom soup
1 (8 ounce) can cream of mushroom soup
1 (16 ounce) can whole kernel corn
2 tablespoons white sugar
1 teaspoon salt
1 tablespoon white vinegar
2 tablespoons water
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon hot water
1 tablespoon lemon juice
In a medium saucepan over medium heat, combine soup, cream of mushroom soup, corn, sugar, salt, vinegar, water and lemon juice. Bring to a boil, then reduce heat and simmer for 1 hour.