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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 16 |
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This makes a LOT Ingredients:
10 potatoes, peeled and cubed |
10 slices bacon |
1 onion |
5 tablespoons flour |
3 (14 3/4 ounce) cans creamed corn |
15 ounces whole kernel corn |
2 (12 ounce) cans evaporated milk |
3 -5 cups 2% low-fat milk |
salt |
pepper |
1/4 cup butter |
2 cups cheese, shredded |
Directions:
1. Cut up potatoes, boil for 15 minutes. Drain.
2. While potatoes are boiling, fry bacon until crisp, let cool, then crumble.
3. Chop the onion up then saute in the bacon grease and mix in flour and cook while stiffing a lot.
4. Dump potatoes, bacon, and onion mixture in huge pot. Add corns and evaporated milk. Add 2% milk until you get it to the level of soup you want. Add salt & pepper.
5. Cook.
6. Add butter & cheese, stirring a lot so it doesn't scorch.
7. Serve with corn bread.
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