5 slices bacon, diced
2 medium onions, chopped
2 (10¾-ounce) cans chicken broth
2 (broth) cans water
3 large potatoes, peeled and diced
1 (15-ounce) can cream-style corn
2 cups evaporated milk
Salt and pepper
Cayenne pepper
In a large skillet or Dutch oven over medium heat sauté the bacon until crisp. Remove from the drippings. Sauté the onions in the drippings until soft. Add the chicken broth diluted with the water. Add the potatoes and cook until done, 15 to 20 minutes. Add the corn, evaporated milk, bacon, and salt and pepper to taste. Heat through. Sprinkle with the cayenne pepper to taste.
YIELD: 6 TO 8 SERVINGS
Jean Elder
Covington, Georgia