Corn Chowder - cooking recipe

Ingredients

5 lb. potatoes
2 cans creamed corn
1 c. milk
pepper to taste
1 lb. bacon
1 large onion
1 tsp. salt

Preparation

Peel potatoes and cut into cubes (similar to potato salad). Cut bacon crosswise into thin strips.
Place bacon in frying pan and begin to brown.
Dice the onion and add to the bacon when it is almost done and saute until the onion is done.
When done, pour off the fat and place bacon and onions in a large (1-gallon) pot. Add the potatoes and just cover with water.
Add salt.
Cook on medium, stirring occasionally.
When the potatoes are done, add the creamed corn and add milk to fill.
Cover and simmer for 30 minutes.
Serve with crackers.
Be sure to refrigerate the leftovers.
(It is better the second day.)