Bacon Potato Corn Chowder 

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 corn

1 can (12 ounces) evaporated milk 

1/4 teaspoon salt 

1/4 teaspoon pepper

Paprika to taste

Garlic powder to taste

1/2 shredded cheese

2 Tbls flour

Directions  

In a large skillet, cook 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 flour and cook 1-2 minutes. 

Meanwhile, place potatoes in a large saucepan; add water to cover. Bring to a boil over high heat. Reduce heat to medium; cook, uncovered, 10-15 minutes or until tender. Drain, reserving 1 cup potato water. 

Add corn, milk, salt, pepper, paprika, garlic powder, potatoes and reserved potato water to onions in saucepan; heat through. Stir in bacon and cheese.

I would also consider adding grilled sliced kielbasa to this dish to add additional protein.