Weather is beginning to warm up, and before it's too late to make more soups, here's one that is a perfect fit for a busy weekend ahead. This one requires few ingredients, and with a plate of sandwiches on the side, you have one rib-sticking dinner.
Economical and hearty, you'll definitely place this one in your favorite list. It takes only minutes to make leaving more time for family fun in the evening.
1/2 pound bacon strips, chopped or 4 tablespoons of Real Bacon Bits
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
In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1-1/2 teaspoons in pan. Add onion to drippings; cook and stir over medium-high heat until tender.
Meanwhile, place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain, reserving 1 cup potato water.
Add corn, milk, salt, pepper and reserved potato water to saucepan; heat through. Stir in bacon and onion