Bacon Potato Corn Chowder

By @ItsMeTerah

Photo by @ItsMeTerah

INGREDIENTS:

• 1/2 pound bacon strips, chopped
• 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
• 2 Cubes Chicken Bullion 
• Flour or corn starch for slurry
• Grated Cheese and green onion for garnish

DIRECTIONS:

• Fry 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
• Add potatoes, corn, milk, salt, pepper, and water with 2 chicken bullion to cover. Bring to a boil.
• Reduce heat to medium; cook, uncovered, 10-15 minutes or until tender. 
• Thicken with slurry. Top with grated cheese, bacon and green onions.