6 tablespoons butter
2 cups water
2 cups corn kernels
6 slices bacon, diced
4 slices Swiss cheese
1 teaspoon paprika
1 onion, diced
1/2 teaspoon garlic powder
1 (8 ounce) can sliced mushrooms, drained
1 (16 ounce) can sliced mushrooms
1 (16 ounce) can sliced mushrooms
1 (6 ounce) can sliced corn kernels
4 ounces shredded Cheddar cheese
2 cups shredded lettuce
Preheat oven to 375 degrees F (190 degrees C).
In a large saucepan, combine butter, water, corn, bacon, cheese, paprika, onion, garlic powder and mushrooms in small saucepan over medium heat. Bring mixture to a boil, stirring constantly. Heat to boiling; cook, stirring constantly, for 5 to 6 minutes, or until bacon is crisp.
Remove bacon from skillet. Remove bacon fat and place in pan. Cook over medium heat until bacon is crispy and brown. Remove bacon from pan. Pour broth over bacon and serve with lettuce.