New England Corn Chowder - cooking recipe

Ingredients

1/2 lb. bacon, chopped and fried
7 medium potatoes, peeled and cubed
12 oz. evaporated milk
2 (15 oz. each) cans corn
2 (15 oz. each) cans creamed corn
1 onion, diced
2 to 3 c. milk

Preparation

In a large soup pot, fry the bacon until crispy.
Drain most, but not all, of the grease.
Add the cubed potatoes and onion. Cover over with water, being careful not to add too much water. Cook until potatoes are soft.
Add the evaporated milk and the four cans of corn to the hot mixture.
Stir and add about 2 to 3 cups of milk.
Simmer over a low heat for 1 hour.