Colby Corn Chowder

Colby Corn Chowder

6 large potatoes, peeled and cubed
1 teaspoon salt
1 large onion, chopped
1/4 cup butter
28 ounces cream style corn
4 strip bacon, cooked, crumbled
3 cups milk
8 ounces Colby cheese, cubed

Place potatoes in a Dutch oven or soup kettle; sprinkle with salt and cover with water. Bring to a boil. Reduce heat; cover and simmer until potatoes are tender.

Meanwhile, in a skillet, saute onion in butter until tender. Stir in corn and bacon; heat through. Drain potatoes.

Add milk; heat through. Stir in corn mixture and cheese. Serve immediately.

Yield: 12-14 servings (about 3 quarts).


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