Corn Chowder IV Recipe
- 3 pounds potatoes, peeled and diced
- 4 ounces bacon, diced
- 3/4 cup chopped onion
- 2 (15 ounce) cans creamed corn
- 1 (12 fluid ounce) can evaporated milk
- 3/4 cup whole milk
- 1/4 cup margarine
- 1 (8 ounce) package processed cheese, cubed
- salt and pepper to taste
- Place potatoes in a large pot with water to just cover; bring to a boil, then reduce heat and simmer until just tender, 15 minutes.
- Meanwhile, cook bacon over medium heat in a large skillet with onion until just crisp. Drain and set aside.
- When potatoes are just tender, stir bacon mixture, creamed corn, evaporated milk, milk, margarine, cheese, salt and pepper into the pot. Heat, stirring, 10 minutes, until cheese and margarine are melted and mixture is thoroughly heated.
