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2 md Red potatoes; peeled and diced
3 c Water
3 Bacon slices
1 c Minced onion
2 cn Cream style corn; (14 3/8 oz)
2 c Milk
1 cn Evaporated milk; (18 oz)
1 c Chicken broth
1/2 ts Salt
1/8 ts Nutmeg
Combine potatoes and water in a large Dutch oven and bring to a boil.
Reduce heat and simmer 40 minutes. Set aside. Cook bacon until crisp;
remove bacon and reserve 2 Tbls drippings. Crumble bacon. Saute onion in
drippings. Stir bacon, onion and remaining ingredients into potato and
water in Dutch oven. Bring to a boil, reduce heat and simmer, stirring
often, 10 minutes. Yield: 11 cups.
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