Antique Show Corn Chowder - cooking recipe

Ingredients

1 lb. bacon, cut in small pieces
1 medium-large onion, diced
8 medium-large potatoes, peeled and cubed
1 qt. water
4 (about 1 lb. each) cans cream-style corn
2 qt. milk
1/4 c. butter or margarine
iodized salt (amount varies with bacon)
1/4 tsp. (or more as desired) pepper

Preparation

In a
6 or 8-quart kettle, saute the bacon until crisp. Remove from pan and drain on paper towels.
Remove all but 1/2 cup drippings from pan.
In the drippings, saute the onion until tender, about 5 minutes.
Add potatoes and water; bring to a boil and cook, covered, until potatoes are tender, about 10 or 15 minutes.
Add corn and milk; heat gently.
Add butter, salt and pepper.
Sprinkle with bacon pieces when serving.
Makes 5 1/2 quarts or about 25 servings.