Corn Chowder

1. 1

   Fry bacon partially, then add onion and continue to cook until browned.

2. 2

   Pour off grease, except 3 tablespoons.

3. 3

   Add potatoes and corn with enough water for cooking; if using canned corn, do not drain.

4. 4

   Cook until potatoes are tender.

5. 5

   Make a thickening of 2 tablespoons cornstarch and 1/3 cup milk, stir into cooked mixture while it is lightly boiling.

6. 6

   Add 2 1/2 cups milk, salt and pepper to taste.

7. 7

   Heat thoroughly, if needed, add more thickening. Stir in Velveeta cheese until melted.

No additional tips available.