"This comforting, cheesy soup is perfect for a cold winter's night-and it doesn't have to simmer for hours," jots Darlene Drane from Fayette, Missouri. "The creamed corn adds a nice touch of sweetness. My family enjoys it with dill pickle spears and crusty fresh-from-the-oven bread."
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 12-14 servings (about 3 quarts).
Number Of Ingredients 8
Steps:
- Place potatoes in a Dutch oven or large soup kettle; sprinkle with salt and cover with water. Bring to a boil. Reduce heat; cover and simmer until potatoes are tender. , Meanwhile, in a large skillet, saute onion in butter until tender. Stir in corn and bacon; heat through. Drain potatoes. Add milk; heat through. Stir in corn mixture and cheese. Serve immediately.
Nutrition Facts : Calories 286 calories, Fat 11g fat (7g saturated fat), Cholesterol 33mg cholesterol, Sodium 449mg sodium, Carbohydrate 38g carbohydrate (7g sugars, Fiber 3g fiber), Protein 10g protein.
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