This recipe outlines a creamy potato and corn chowder with bacon, featuring onions, chicken broth, cheese, and seasonings, cooked together for a hearty dish ready in about 30 minutes.

Ingredients:

• 1/2-pound bacon, chopped (turkey bacon may be substituted with about 1-3 tablespoons of cooking oil added during frying)
• 2 cups chopped onion
• 2 (14.5 ounce) cans chicken broth
• 4 medium russet potatoes, peeled and cubed (about 4 cups)
• 1 (16 ounce) package frozen whole kernel corn
• 1 cup half & half
• 3/4-pound Melting Cheese Product, cubed
• salt to taste
• pepper to taste

Directions:

1. In a large saucepan or Dutch oven over medium high heat, sauté bacon until crisp.
2. Let drain on paper towels
3. Remove all but 1 tablespoon of drippings from pan.
4. Add onion to bacon drippings, sauté until softened about 2-3 minutes.
5. Add chicken broth and potatoes, salt and pepper to taste.
6. Bring to a boil; reduce heat and simmer, covered, 20 minutes or unlit potatoes are tender.
7. Add corn, half & half and cheese.
8. Simmer, stirring occasionally, until cheese is melted and corn is cooked (about 10 minutes).
9. Stir in bacon and serve