Cheesy Potato Corn Chowder

• 1 tablespoon butter
• 14 onion, chopped
• 12 russet potato, peeled, cut into 1/2-inch cubes
• 5 pieces Canadian bacon, chopped
• 1 cup milk, heated in microwave for one minute
• 34 cup cream-style corn
• 12 cup frozen corn kernels, heated in microwave for 30 seconds
• 14 teaspoon dried thyme

1. 1.
2. Melt butter in a medium saucepan over medium heat.
3. Add onion and cook until tender, about 3 minutes, stirring occasionally.
4. 2.
5. Increase heat to medium high and add potato and chopped Canadian bacon.
6. Saute until the potatoes start to brown and are tender, about 3-5 minutes.
7. 3.
8. Add milk and stir continuously.
9. 4.
10. When milk boils, add creamed corn, corn kernels and thyme to soup and simmer until heated through.
11. 5.
12. Add shredded cheese 1/4 cup at a time and stir until the cheese is melted.
13. 6.
14. Season with salt and pepper as desired.

butter, onion, russet potato, bacon, milk, creamstyle corn, corn kernels, thyme

Taken from www.food.com/recipe/cheesy-potato-corn-chowder-495890 (may not work)