Colby Corn Chowder (from Taste of Home)
This goes together fast and is great on a cold day.
• 6 large potatoes, peeled and cubed
• 1 t. salt
• 1 large onion, chopped
• ¼ c. butter, cubed (1/2 stick)
• 2 cans (14-15 oz. each) cream-style corn
• 4 bacon strips, cooked and crumbled (NOTE: I have substituted ½-1 cup of leftover ham, cut into cubes)
• 3 C. milk
• 8 oz. Colby cheese, cubed
Place potatoes in Dutch oven or large soup kettle, sprinkle with salt and cover with water. Bring to a boil, reduce heat and simmer until potatoes are tender. Meanwhile, in a large skillet, sauté onions in the butter until tender. Stir in corn and bacon or ham, heat through. Drain potatoes, return to soup pot. Add milk, heat through (do not boil). Stir in hot corn mixture and the cheese. Serve immediately as soon as the cheese melts. Makes about 3 quarts.