Ingredients
5 med. potatoes, peeled & diced
1 large can evaporated milk
1/2 onion, minced
1/2 tsp ground cumin
1/2 of 3/4 lb. bacon, diced
1/2 c. butter
2 C. frozen corn
1 c. sour cream
Salt & pepper to taste
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Strip kernels cleanly off the cob — salads, salsas, succotash
Stainless corn holders — elegant summer table, firm grip
Stainless corn holders — grip hot corn on the cob safely
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Strip kernels cleanly off the cob — salads, salsas, succotash
Stainless corn holders — elegant summer table, firm grip
Stainless corn holders — grip hot corn on the cob safely
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Cook bacon in soup pot till browned. Add onion and cook till soft. Add potatoes and water to cover. When potatoes are cooked, mash (with potato masher) enough to thicken soup. Add corn, butter and seasonings and simmer 30 min. Add milk and heat through but do not boil. Add sour cream and whisk through just before serving. A can of diced green chilies or minced green peppers may be added.