Corn Chowder - cooking recipe

Ingredients

5 slices crispy bacon, crumbled
1 medium onion, sliced thin in rings
1 1/2 c. diced potatoes
1/2 c. water
1 (17 oz.) can cream-style corn
2 c. milk
1 tsp. salt
butter

Preparation

Cook bacon; reserve 3 tablespoons bacon drippings.
Lightly brown.
Add diced potatoes and water; cook over medium heat until potatoes are tender, 10 to 15 minutes.
Add corn, milk, salt and dash of pepper.
Cook until heated through.
Pour into warmed bowls.
Top with crumbled bacon and a pat of butter.
Serve with crackers.
Makes 4 to 5 servings.