Bacon-Potato Corn Chowder

• Vegetarian
• Gluten free

• Produce

  • 1 can Cream-style corn
  • 1/4 cup Onion
  • 1 1/2 lbs Yukon gold potatoes

• Canned Goods

  • 1 can Evaporated milk

• Baking & Spices

  • 1/4 tsp Pepper
  • 1/4 tsp Salt

• Dairy

  • 1/2 lb Jones dairy farm

Found on tasteofhome.com

Description

Ingredients

• 1/2 pound bacon strips, chopped
• 1/4 cup chopped onion
• 1-1/2 pounds Yukon Gold potatoes (about 5 medium), peeled and cubed
• 1 can (14-3/4 ounces) cream-style corn
• 1 can (12 ounces) evaporated milk
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Directions

• Directions In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1-1/2 teaspoons in pan. Add onion to drippings; cook and stir over medium-high heat until tender. Meanwhile, place potatoes in a large saucepan; add water to cover. Bring to a boil over high heat. Reduce heat to medium; cook, uncovered, 10-15 minutes or until tender. Drain, reserving 1 cup potato water. Add corn, milk, salt, pepper and reserved potato water to saucepan; heat through. Stir in bacon and onion. Yield: 6 servings. Originally published as Bacon-Potato Corn Chowder in Taste of Home December 2015, p25 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

Nutrition