Corn Chowder

• 8 slices bacon
• 1 medium onion, thinly sliced and separated into rings
• 2 medium potatoes, pared and diced (1 1/2 to 2 c.)
• 1/2 c. water
• 1 (17 oz.) can cream-style corn
• 2 c. milk
• 1 tsp. salt
• dash of pepper
• butter or margarine

1. In large saucepan, cook bacon until crisp.
2. Remove bacon; crumble and set aside.
3. Reserve 3 tablespoons bacon drippings in saucepan; discard remainder.
4. Add onion slices to saucepan and cook until lightly browned.
5. Add diced potatoes and water; cook over medium heat until potato is tender, 10 to 15 minutes.
6. Add corn, milk, salt and pepper; cook until heated through.
7. Pour into warmed bowl; top each serving with crumbled bacon and a pat of butter or margarine.
8. Serve with crackers.
9. Makes 4 to 5 servings.

bacon, onion, potatoes, water, creamstyle, milk, salt, pepper, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=889808 (may not work)