Potato Corn Chowder - cooking recipe

Ingredients

6 large potatoes, peeled and diced
1 tsp. salt
1 large onion, chopped
1/4 c. butter or margarine
2 (14 3/4 oz.) cans cream-style corn
4 bacon strips, cooked and crumbled
3 c. milk
8 oz. Colby cheese, cubed

Preparation

Place potatoes in soup pot; sprinkle with salt and cover with water.
Bring to a boil; reduce heat.
Cover and simmer until tender.
Meanwhile, in skillet, cook onion in butter until tender. Stir in corn and cooked bacon; heat through.
Drain potatoes; add milk.
Heat through.
Stir in corn and cheese.
Serve.