Cheesy Potato Corn Chowder

Submitted by kathleen.crinklaw

"Creamy soup"

 

• Ready In: 25mins
• Ingredients: 8
• Serves: 3

ingredients

• 1 tablespoon butter
• 1⁄4 onion, chopped
• 1⁄2 russet potato, peeled, cut into 1/2-inch cubes
• 5 pieces Canadian bacon, chopped
• 1 cup milk, heated in microwave for one minute
• 3⁄4 cup cream-style corn
• 1⁄2 cup frozen corn kernels, heated in microwave for 30 seconds
• 1⁄4 teaspoon dried thyme

directions

1. 1. Melt butter in a medium saucepan over medium heat. Add onion and cook until tender, about 3 minutes, stirring occasionally.
2. 2. Increase heat to medium high and add potato and chopped Canadian bacon. Sauté until the potatoes start to brown and are tender, about 3-5 minutes.
3. 3. Add milk and stir continuously.
4. 4. When milk boils, add creamed corn, corn kernels and thyme to soup and simmer until heated through.
5. 5. Add shredded cheese ¼ cup at a time and stir until the cheese is melted.
6. 6. Season with salt and pepper as desired.