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Colby Corn Chowder


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  • Large bag of frozen hash brown potatoes
  • 1 teaspoon salt
  • 1 large onion, chopped
  • 1/4 cup butter, cubed
  • 2 cans (14-3/4 ounces each) cream-style corn
  • 4 bacon strips, cooked and crumbled
  • 3 cups milk
  • 8 ounces Colby cheese, cubed



Step 1

In a large skillet, saute onion in butter until tender. Stir in corn and bacon; heat through. Put potatoes in stock pot or large saucepan. Add milk; heat through. Stir in corn mixture and cheese.


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