Corn Chowder - cooking recipe

Ingredients

5 slices bacon, chopped
2 medium onions, chopped
3 c. diced, pared potatoes
2 c. water or chicken broth
1 tsp. salt
1/8 tsp. pepper
1 (1 lb. 1 oz.) can cream-style corn
2 c. milk

Preparation

Cook bacon in Dutch oven until crisp; remove and drain on paper towels.
Set aside.
Saute onions in bacon drippings until soft.
Add potatoes, water, salt and pepper.
Bring to a boil. Reduce heat; cover and simmer 12 to 15 minutes
or until potatoes are tender.
Add corn and milk.
Heat thoroughly.
Garnish with bacon.
Makes about 9 cups soup.