I was raised on a farm, and a warm soup with homey ingredients, like this hearty chowder, was always a nourishing treat after a chilly day outside.
—KATIE LILLO BIG LAKE, MN
START TO FINISH: 30 MIN. • MAKES: 6 SERVINGS
1/2 pound bacon strips, chopped
1/4 cup chopped onion
1 1/2 pounds Yukon Gold potatoes (about 5 medium), peeled and cubed
1 can (14 3/4 ounces) cream-style corn
1 can (12 ounces) evaporated milk
1/4 teaspoon salt
1/4 teaspoon pepper
1. In a large skillet, cook bacon over medium heat until it is crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard the drippings, reserving 1 1/2 teaspoons in pan. Add onion to the drippings; cook and stir over medium-high heat until tender.
2. Meanwhile, place the potatoes in a large saucepan; add water to cover. Bring to a boil over high heat. Reduce heat to medium; cook, uncovered, 10-15 minutes or until tender. Drain, reserving 1 cup of the potato water.
3. Add corn, milk, salt, pepper and the reserved potato water to saucepan; heat through. Stir in bacon and onion.