BACON CORN & POTATO CHOWDER

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BACON POTATO CORN CHOWDER

Ingredients
1/2 pound bacon strips, chopped
1/4 cup chopped onion
1-1/2 pounds Yukon Gold potatoes (about 5 medium), peeled and cubed
1 can (14-3/4 ounces) cream-style corn
1 can (12 ounces) evaporated milk
1/4 teaspoon salt
1/4 teaspoon pepper

DIRECTIONS

1. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove and drain on paper towels. Keep bacon grease in the pan and add the onion. Cook and stir over medium-high heat until tender.
2. Meanwhile, place potatoes in a large saucepan; add water to cover. Bring to a boil over high heat. Reduce heat to medium; cook, uncovered, 10-15 minutes or until tender. Drain, reserving 1 cup potato water.
3. Add corn, milk, salt, pepper, potatoes and reserved potato water to saucepan; heat through. Stir in bacon and onion. Remove from heat and let sit for about 10 minutes. Serve.