Hearty Corn and Potato Chowder

• 1 medium onion, chopped
• 4 tablespoons butter
• 16 ounces frozen corn
• 14 teaspoon dried sage
• 14 teaspoon dried thyme
• 2 tablespoons flour
• 1 (10 3/4 ounce) can condensed cream of potato soup
• 3 12 cups skim milk
• 2 medium russet potatoes, diced and cooked until al dente
• 12 lb super thick cut bacon, diced and cooked
• 1 cup cheddar cheese, shredded
• cracked black pepper, to taste

1. Melt butter in a medium stock pot.
2. Add onions and saute on medium heat until translucent.
3. Add corn and stir until thawed.
4. Add sage, thyme and flour and stir well.
5. Take off the heat and add canned soup, milk, potatoes, and bacon.
6. Place back on heat and stir until thickened, approximately 20 minutes.
7. Add cheese and pepper and stir until cheese is melted.
8. Serve in bowls and enjoy!

onion, butter, corn, sage, thyme, flour, condensed cream, milk, russet potatoes, super, cheddar cheese, cracked black pepper

Taken from www.food.com/recipe/hearty-corn-and-potato-chowder-410199 (may not work)