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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

  1. Place potatoes in soup kettle; sprinkle with salt and cover with water and cook until tender.
  2. In a skillet, saut onion and butter until onion is tender.
  3. Stir in corn and bacon.
  4. Add 3 cups milk and corn mixture.
  5. Serve immediately.


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