Ingredients
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2 (14.5 ounce) cans chicken broth
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2 (15 ounce) cans whole kernel corn
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4 slices bacon
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1 large white onion, diced
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3 cups diced potatoes
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2 (12 fluid ounce) cans evaporated milk
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⅓ cup butter
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salt and pepper to taste
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Instructions
- Cook bacon slices and crumble.
- In a large pot over medium heat, combine broth, corn, onion and
potatoes. Bring to a boil, then reduce heat, cover and simmer 15 to 20
minutes, until potatoes are just tender; add bacon crumbles. - Stir in evaporated milk and butter until butter is just melted. Season with salt and pepper and serve at once.
