Creamy Corn Chowder - cooking recipe

Ingredients

2 slices bacon (we use turkey)
1 small yellow onion
3/4 c. water
1/8 Tbsp. pepper
1 1/2 c. milk
1 1/4 Tbsp. salt
2 medium size potatoes
1 (1 lb.) can cream-style corn and 1 regular
chopped parsley
2 Tbsp. margarine
1/2 Tbsp. sugar

Preparation

Cut bacon into 1/2-inch dices; set aside.
Peel onion and cut into slices (thin).
Cut peeled potatoes into 1/2-inch dices. Cook bacon over moderate heat until golden brown and bacon is crisp.
Add potatoes and water; bring to boil.
Reduce heat, cover and simmer for about 10 minutes.
Add cream-style corn (undrained) to potato mixture.
Stir in milk, butter, salt, sugar and pepper. Cover pan; simmer 5 minutes or until hot.
When ready to serve, sprinkle chowder with parsley.
Eat with cheese biscuits.
Serves 8.