Colby Corn Chowder Recipe
"This comforting, cheesy soup is perfect for a cold winter's night-and it doesn't have to simmer for hours," jots Darlene Drane from Fayette, Missouri. "The creamed corn adds a nice touch of sweetness. My family enjoys it with dill pickle spears and crusty fresh-from-the-oven bread."
12-14 Servings
Prep: 10 min.
Cook: 25 min.
Ingredients
6 large potatoes, peeled and cubed
1 teaspoon salt
1 large onion, chopped
1/4 cup butter, cubed
2 cans (14-3/4 ounces each) cream-style corn
4 bacon strips, cooked and crumbled
3 cups milk
8 ounces Colby cheese, cubed
Directions
Place potatoes in a Dutch oven or large soup kettle; sprinkle with salt and cover with water. Bring to a boil. Reduce heat; cover and simmer until potatoes are tender.
Meanwhile, in a large skillet, saute onion in butter until tender. Stir in corn and bacon; heat through. Drain potatoes. Add milk; heat through. Stir in corn mixture and cheese. Serve immediately. Yield: 12-14 servings (about 3 quarts).
Nutrition Facts: 1 serving (1 cup) equals 286 calories, 11 g fat (7 g saturated fat), 33 mg cholesterol, 449 mg sodium, 38 g carbohydrate, 3 g fiber, 10 g protein.
Colby Corn Chowder published in Quick Cooking May/June 1998, p48
Beth Layman :)
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan
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