Ingredients
6 large potatoes, peeled and cubed1 teaspoon salt1 large onion, chopped1/4 cup butter, cubed2 cans (14-3/4 ounces each) cream-style corn4 bacon strips, cooked and crumbled3 cups milk8 ounces Colby cheese, cubed
Preparation
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.
