Colby Corn Chowder

 Good cheese soup perfect for those cold days here in Florida.
We tried it today and found it delicious.

Enjoy!

6 large potatoes, peeled and cubed
1 teaspoon salt
1 large onion, chopped  
1/4 cup butter or margarine
2 cans (14 3/4 ounces each) cream-style corn
4 bacon strips, cooked and 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, sauté 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.

Yield: 12-14 servings (about 3 quarts).