1 tsp. salt
1 large onion, chopped
1/4 cup butter or margarine
2 cans (14-3/4 oz. each) cream-style corn
4 bacon strips, cooked and crumbled
3 cups milk
8 oz. Colby cheese, cubed
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| COLBY CORN CHOWDER | ||
| Yields about 12-14 servings (about 3 qts.) | ||
| 6 large potatoes, peeled and cubed 1 tsp. salt 1 large onion, chopped 1/4 cup butter or margarine 2 cans (14-3/4 oz. each) cream-style corn 4 bacon strips, cooked and crumbled 3 cups milk 8 oz. Colby cheese, cubed |
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| 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. | ||