Corn Chowder - cooking recipe

Ingredients

2 slices bacon
1 onion, sliced thin and separated
1 (17 oz.) can cream-style corn
1 (7 oz.) can whole kernel corn, drained
2 medium potatoes, diced
dash of salt and pepper
1/2 carrot, diced small
1/2 c. water
1 c. milk
1 c. cream

Preparation

Cook bacon crisp, and then crumble.
Save 3 tablespoons of fat.
Cook onion in fat until golden.
Add potatoes and carrot and cook 10 minutes.
Add remaining ingredients and heat.
Serve with hot garlic rolls.