Bacon-Potato Corn Chowder

1. 1

   In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1-1/2 teaspoons in pan. Add onion to drippings; cook and stir over medium-high heat until tender.

2. 2

   Meanwhile, place potatoes in a large saucepan; add water to cover. Bring to a boil over high heat. Reduce heat to medium; cook, uncovered, 10-15 minutes or until tender. Drain, reserving 1 cup potato water.

3. 3

   Add corn, milk, salt, pepper and reserved potato water to saucepan; heat through. Stir in bacon and onion.

* Per serving · 4 servings · Values may vary.

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