Cheesy Corn Chowder - cooking recipe

Ingredients

6 large potatoes, peeled and cubed
1 tsp. salt
1 c. chopped onion
3 c. milk
2 cans (14 oz.) cream-style corn
1 lb. bacon, cooked and crumbled
2 Tbsp. bacon drippings
8 oz. Colby cheese, cubed or grated

Preparation

Cover potatoes with water. Add salt and onion; bring to a boil. Reduce heat. Cover and simmer until potatoes are tender. Drain. Add milk and heat through. Stir in remaining ingredients and heat on low until cheese is melted. Serve hot. Yields 12 to 14 servings.