Antique Show Corn Chowder

• 1 lb. bacon, cut in small pieces
• 1 medium-large onion, diced
• 8 medium-large potatoes, peeled and cubed
• 1 qt. water
• 4 (about 1 lb. each) cans cream-style corn
• 2 qt. milk
• 1/4 c. butter or margarine
• iodized salt (amount varies with bacon)
• 1/4 tsp. (or more as desired) pepper

1. In a
2. 6 or 8-quart kettle, saute the bacon until crisp. Remove from pan and drain on paper towels.
3. Remove all but 1/2 cup drippings from pan.
4. In the drippings, saute the onion until tender, about 5 minutes.
5. Add potatoes and water; bring to a boil and cook, covered, until potatoes are tender, about 10 or 15 minutes.
6. Add corn and milk; heat gently.
7. Add butter, salt and pepper.
8. Sprinkle with bacon pieces when serving.
9. Makes 5 1/2 quarts or about 25 servings.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=918772 (may not work)