Southwest Potato-Corn Chowder

By cmschnettler

Ingredients

• 4 slices Bacon, chopped
• 1-1/2 lb. red potatoes (about 5), peeled, cubed
• 1 small onion, chopped
• 2 stalks celery, sliced
• 1 can (10-3/4 oz.) condensed cream of potato soup
• 3 cups milk
• 8 oz. Monterey Jack, cubed
• 1 pkg. (10 oz.) frozen corn, thawed
• 1/4 tsp. pepper

Preparation

Step 1

COOK bacon in large saucepan until crisp, stirring frequently. Remove bacon from pan, reserving 2 Tbsp. drippings in pan. Drain bacon on paper towels.

ADD potatoes, onions and celery to drippings; cook and stir 2 min.

STIR in soup and milk; bring to boil. Simmer on low heat 8 min., stirring occasionally. Add remaining ingredients; cook 5 min. or until process cheese food is completely melted and potatoes are tender, stirring occasionally.