- 2 medium-size red potatoes, peeled and diced
- 3 cups water
- 3 bacon slices
- 1 cup minced onion
- 2 (14 3/4-ounce) cans cream-style corn
- 2 cups milk
- 1 (12-ounce) can evaporated milk
- 1 cup chicken broth
- 1/2 teaspoon salt
- 1/8 teaspoon ground nutmeg
How to Make It
Bring potato and 3 cups water to a boil in a large Dutch oven; reduce heat, and simmer 40 minutes or until tender. Set aside. (Do not drain.)
Cook bacon in a skillet until crisp; remove bacon, reserving 2 tablespoons drippings in skillet, and crumble bacon. Sauté onion in drippings until tender.
Stir bacon, onion, corn, and next 5 ingredients into Dutch oven.
Bring to a boil over medium heat; reduce heat, and simmer, stirring often, 10 minutes.