Bacon-Potato Corn Chowder

 

Bacon-Potato Corn Chowder

(6 servings)

Ingredients:

½ lb. Bacon, chopped

¼ cup Onion, chopped

1½ lb. Yukon Gold Potatoes, peeled and cubed

1 can (14¾ oz.) Cream-Style Corn

1 can (12 oz.) Evaporated Milk

¼ tsp. Salt

¼ tsp. Black Pepper

Directions:

In a large skillet, cook bacon over medium heat until crisp, stirring occasionally.  Remove with a slotted spoon, drain on paper towels.  Discard drippings, reserving 1½ tsp. in pan.  Add onion to drippings, cook and stir over medium-high heat until tender.  Meanwhile, place potatoes in a large saucepan, cover with water.  Bring to a boil over high heat.  Reduce heat to medium, cook uncovered 10-15 minutes or until tender.  Drain, reserving 1 cup of water.  Add corn, milk, salt, pepper, potatoes and reserved water to saucepan, heat through.  Then stir in bacon and onion before serving.

Notes:              If you like a little heat, you can always add a little hot sauce of your choice.

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