Corn Chowder

• 6 strips Bacon
• 3 Tablespoons Bacon Fat (from The Cooked Bacon)
• 3 whole Potatoes, Cut Into Small Pieces
• 1 whole Onion (medium), Sliced
• 1 can (10.75 Oz. Can) Cream Of Mushroom Soup
• 2-1/2 cups Whole Milk
• 15-1/4 ounces, weight Whole Kernel Corn
• Salt And Pepper, to taste

1. Fry the bacon in a fry pan. Set aside on paper towels to remove grease. Crumble bacon when cooled. Save 3 tablespoons of bacon fat and fry the sliced onions. Do NOT burn.
2. In a large pot, add water and cubed up pieces of the potatoes and cook until soft. Drain the potatoes and keep them in the pot. Add the bacon, onion, cream of mushroom soup, milk and whole kernel corn. Stir to mix up the soup and cook over medium heat. Do not boil or burn the soup. Add salt and pepper to taste.
3. Sometimes I do not have whole potatoes so I use 1/3 cup instant potatoes to get the taste and thicken the soup.

bacon, bacon fat, potatoes, onion, cream of mushroom soup, milk, kernel corn, salt

Taken from tastykitchen.com/recipes/soups/corn-chowder-5/ (may not work)