"This comforting, cheesy soup is perfect for a cold winter's night-and it doesn't have to simmer for hours," jots Darlene Drane from Fayette, Missouri. "The creamed corn adds a nice touch of sweetness. My family enjoys it with dill pickle spears and crusty fresh-from-the-oven bread."
- 6 large potatoes, peeled and cubed
- 1 teaspoon salt
- 1 large onion, chopped
- 1/4 cup butter, cubed
- 2 cans (14-3/4 ounces each) cream-style corn
- 4 bacon strips, cooked and crumbled
- 3 cups milk
- 8 ounces Colby cheese, cubed
- Place potatoes in a Dutch oven or large 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 large 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).
Originally published as Colby Corn Chowder in Quick Cooking May/June 1998, p48
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