Shelly's Recipe

COLBY CORN CHOWDER

Category: Chowders

6 large potatoes, peeled and cubed
1 tsp salt
1 large onion, chopped
1/4 cup butter, cubed
2 (14-3/4 oz) cans cream-style corn
4 bacon strips, cooked and crumbled
3 cups milk
8 oz 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. Serves 12-14