Colby Corn Chowder
by Dogwood Crafters, Chef: Brenda Anders
6 large potatoes, peeled and cubed
1 tsp salt
1 large chopped onion
1/4 Cup butter
2 14 oz cans cream-style corn
4 strips cooked and crumbled bacon
3 Cups milk
8 oz cubed Colby
- Place potatoes in soup kettle; sprinkle with salt and cover with water and cook until tender.
- In a skillet, saut onion and butter until onion is tender.
- Stir in corn and bacon.
- Add 3 cups milk and corn mixture.
- Serve immediately.