1 lb. bacon
1 med. chopped onion
3 or 4 diced potatoes
2 cans cream style corn
1 tsp. salt
1/8 tsp. pepper
2 c. milk

Fry bacon, drain. Saute onion in bacon drippings. Cook diced potatoes with enough water to cover, about 10 minutes. Drain. Add potatoes and other ingredients to onions. Simmer until thickened. Crumble bacon for topping on chowder.