Colby Corn Chowder for 3


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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