Colby Corn Chowder
6 large potatoes, peeled and cubed
1 teaspoon salt
1 large onion, chopped
1/4 cup butter
28 ounces cream style corn
4 strip bacon, cooked, crumbled
3 cups milk
8 ounces Colby cheese, cubed
Place potatoes in a Dutch oven or 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 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.
Yield: 12-14 servings (about 3 quarts).