Ingredients
6bacon strips,chopped
1tbsponion powder
6yukon gold potatoes,clean, scrubbed, peeled and cubed
14¾ozcream style corn
12ozevaporated milk
1cupcheddar cheese,optional
salt and pepper,to taste
Preparation
Cook bacon in a large skillet until crisp. Remove and drain on paper towels.
Meanwhile, add potatoes to a large saucepan adding enough water to cover.
Bring to a boil on high heat then reduce to medium heat and cook, uncovered, for 10 to 15 minutes until potatoes are tender. Drain, reserving ½ cup potato water.
Add the corn, milk, salt, pepper, and reserved potato water to the saucepan; heat through.
Stir in the bacon and cheese. Serve warm.
