Ingredients:
5 pounds red potatoes, scrubbed and cubed. 1 large onion, chopped or 1 bunch green onions. 1/2 pound chopped bacon, cooked, with grease saved. 1 eight ounce package cream cheese. 1 can cream style corn. 1 can evaporated milk. salt pepper to taste. Directions:
Put potatoes into a Dutch Oven and add enough water to cover potatoes by about 1 inch. Cook potatoes with the bacon, bacon grease and onions. When potatoes are done, DO NOT drain. Add the evaporated milk, cream style corn, cream cheese, salt pepper to taste. Continue cooking on low heat. Use a potato masher and mash the potato soup into a chowder-like substance, making sure the cream cheese is melted. __________ Is great the first night and even better for lunch the next day. We love ours served with sweetened cornbread. Submitted By: Trisha from AR on 2010-02-04 |
