Cheesy Potato Corn Chowder

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   Melt butter in a medium saucepan over medium heat.

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   Add onion and cook until tender, about 3 minutes, stirring occasionally.

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   Increase heat to medium high and add potato and chopped Canadian bacon.

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   Saute until the potatoes start to brown and are tender, about 3-5 minutes.

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   Add milk and stir continuously.

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   4.

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    When milk boils, add creamed corn, corn kernels and thyme to soup and simmer until heated through.

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    5.

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    Add shredded cheese 1/4 cup at a time and stir until the cheese is melted.

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    6.

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    Season with salt and pepper as desired.

No additional tips available.