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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 12 |
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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. 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:
1. 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.
2. 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).
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