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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 11 |
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Ingredients:
2 medium-size red potatoes, peeled and diced |
3 cups water |
3 bacon slices |
1 cup minced onion |
2 (14 3/4-ounce) cans cream-style corn |
2 cups milk |
1 (12-ounce) can evaporated milk |
1 cup chicken broth |
1/2 teaspoon salt |
1/8 teaspoon ground nutmeg |
Directions:
1. Bring potato and 3 cups water to a boil in a large Dutch oven; reduce heat, and simmer 40 minutes or until tender. Set aside. (Do not drain.)
2. Cook bacon in a skillet until crisp; remove bacon, reserving 2 tablespoons drippings in skillet, and crumble bacon. Sauté onion in drippings until tender.
3. Stir bacon, onion, corn, and next 5 ingredients into Dutch oven.
4. Bring to a boil over medium heat; reduce heat, and simmer, stirring often, 10 minutes.
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