Potato and Double-Corn Chowder

Potato and Double-Corn Chowder

4  cups diced, peeled potatoes

2 cups chicken broth (from a 32-oz carton)

1 can (15.25 ounces) whole kernel corn, undrained

1 can (14.75 ounces) cream-style corn

1 medium onion, chopped (1/2 cup)

8 slices bacon, cooked, crumbled (1/2 cup)

1/2 teaspoon salt

1/2 teaspoon Worcestershire sauce

1/4 teaspoon pepper

1 can (12 ounces) evaporated milk

• In large pot, sauté onions in a bit of oil until tender.  Add potatoes, both kinds of corn, and chicken broth to pot and bring to a boil.  Cover, and simmer for 30 minutes or until potatoes are tender.  Add salt, Worcestershire sauce, pepper and evaporated milk and heat through.  Crumble bacon on top just before serving.