COLBY CORN CHOWDER
3 medium Potatoes, peeled and cubed
1/4 tsp. Salt
1/4 Large onion, chopped
1 Tbl. Butter or margarine
1/2 can (14 3/4oz. each) Cream-style corn
1 Bacon strips, cooked and crumbled
1/2 cup Milk (whole is best)
2 oz. Colby cheese, cubed
Place potatoes in a Dutch oven or soup kettle; sprinkle with salt and almost cover with water. Bring to a boil. Reduce heat; cover and simmer until potatoes are tender.
Meanwhile, in a skillet, saut? onion in butter until tender. Stir in corn and bacon; heat through. Drain potatoes and add to onion mixture. Add milk; heat through – do not boil. Stir in corn mixture and cheese.
Serve immediately.
Yield: 3 servings
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