I was raised on a farm, and a warm soup with homey ingredients, like this one, was always a treat after a chilly day outside.
—Katie Lillo, Big Lake, MN
Takes: 30 min. • Makes: 6 servings
1/2 lb. bacon strips, chopped
1/4 cup chopped onion
11/2 lbs. Yukon Gold potatoes (about 5 medium), peeled and cubed
1 can (143/4 oz.) cream-style corn
1 can (12 oz.) evaporated milk
1/4 tsp. salt
1/4 tsp. pepper
1. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard the drippings, reserving 11/2 tsp. in pan. Add onion to pan; cook and stir over medium-high heat until tender.
2. Meanwhile, place 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 the bacon and onion.
1 cup: 271 cal., 11g fat (5g sat. fat), 30mg chol., 555mg sod., 34g carb. (9g sugars, 2g fiber), 10g pro.