Corn Chowder - cooking recipe

Ingredients

5 slices bacon
2 medium potatoes, pared and diced
17 oz. can cream-style corn
1 tsp. salt
butter
1 medium onion, sliced and separated
1/2 c. water
2 c. milk
dash of pepper

Preparation

In large saucepan, cook bacon until crisp.
Remove bacon, crumble and set aside.
Reserve three tablespoons bacon drippings in the pan.
Discard remaining drippings.
Add onion slices to the pan and cook until lightly brown.
Add diced potatoes and water.
Cook over medium heat until the potatoes are tender, 10 to 15 minutes.
Add corn, milk, salt and pepper.
Cook until heated through.
Pour into warmed bowls and top each serving with crumbled bacon and a pat of butter.
Serve with crackers.
Makes 4 to 5 servings.