Ingredients
3 pounds potatoes
4 ounces bacon (diced)
3/4 cup chopped onion
2 15 ounce cans creamed corn
1 15 ounce can whole canned corn (optional)
1 12 ounce can evaporated milk
3/4 cup Half and Half
1/4 cup margarine
8 ounce package mild cheddar cheese
Salt and pepper to taste
Instructions
Place potatoes in a large pot with water just to cover; bring to boil, then reduce heat and simmer until just tender about 15 minutes. Meanwhile, cook bacon over medium heat in a skillet with onion until crisp. When potatoes are tender, stir in bacon mixture, creamed corn, evaporated milk, Half and Half, margarine, cheese, and salt and pepper. Heat 10 minutes, until cheese and margarine are melted and mixture is thoroughly heated.
–Provided by Judy Wilkey
Corn Chowder
Click here to download a printable version.
Provided by Judy Wilkey