Corn Chowder - cooking recipe

Ingredients

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

Preparation

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