1/2 lb. bacon
1 lg. onion, diced
2 to 3 med. potatoes
2 c. water
Salt & pepper
2 (16 oz.) cans corn with liquid
1 (12 oz.) can evaporated milk
3/4 c. water
1/2 c. flour

Cut bacon into small pieces. Cook in 5 quart pot until crisp. Add onions, cook 2 minutes more. Peel and dice potatoes. Add potatoes, 2 cups water, salt and pepper to pot. Bring to a boil, simmer until potatoes are cooked, about 10 minutes. Add corn and evaporated milk, stir well. Combine 3/4 cup water and flour, stir; add to soup. Heat, stirring frequently until thickened. Serves 4 to 6.