A good choice for Sunday supper or Saturday lunch if it's cold outside. This chowder is thick and satisfying, almost a stew. Serve it with a large tossed salad. 4 med. onions, sliced 5 c. milk Salt and pepper 6 lg. potatoes, peeled and cubed into 1/2-inch pieces 2 c. corn niblets

Fry the bacon or salt pork in a heavy skillet until crisp. (If using bacon, remove from the pan and crumble.) Saute the onions in the remaining fat until they are transparent. Add the milk and potatoes, salt and pepper, and cook over a medium heat until the potatoes are tender. Add corn (you may use cream-style if you prefer, but the niblets are crunchier). Stir in bacon bits or salt pork, season, and serve. Serves 6.