Or as my granddaughter Joscelyn calls this
“MONSTER STEW – rocks, potatoes and frogs”
10 medium potatoes
1 package bacon
2 cups cheddar cheese, shredded
1 regular onion, or 1 bunch green onions
1 can creamed corn
3 cans evaporated milk
2 teaspoon salt
1 teaspoon pepper
1 teaspoon celery salt
Peel potatoes. Cut into small pieces and steam until tender. (I use a vegetable rack). Slice bacon into small strips and cook on medium until done; drain. Shred 2 cups cheese. Combine ingredients. Warm thoroughly on medium until naturally thick and cooked through. Stir often, so milk doesn’t burn on bottom of pan.
