Potato Corn Chowder Recipe

INGREDIENTS

6 strips bacon chopped ▢1 tbsp onion powder ▢5 – 6 Yukon Gold potatoes clean, scrubbed, peeled and cubed ▢14 3/4 oz cream-style corn ▢12 oz evaporated milk ▢1 cup cheddar cheese optional ▢salt and pepper to taste

STEP-1

Cook bacon in a large skillet until crisp. Remove and drain on paper towels.

STEP-2

Meanwhile, add potatoes to a large saucepan adding enough water to cover

STEP-3

Bring to a boil on high heat then reduce to medium heat and cook, uncovered, for 10-15 minutes. Until potatoes are tender. Drain, reserving ½ cup potato water.

STEP-4

Add corn, milk, salt, pepper and reserved potato water to saucepan; heat through. 

STEP-5

Stir in bacon and cheese. Serve warm.

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