5 slices bacon
1 med. onion, thinly sliced and separated into rings
2 c. cooked or canned whole kernel corn
1 c. diced cooked potatoes
1 can condensed cream of mushroom soup
2 1/2 c. milk
1 tsp. salt
Dash of pepper

In large saucepan, cook bacon until crisp. Remove bacon; pour off drippings, returning 3 tablespoons to pan. Add onion and cook until lightly browned. Add remaining ingredients. Heat to boiling, reduce heat, simmer a minute or two. Crumble bacon over chowder. Top each serving with butter. Serves 6.