6 slices bacon
1 med. onion, coarsely chopped
2 med. potatoes, peeled and cubed
1/2 c. water
2 c. milk
1 (17 oz.) can cream style corn
1/2 tsp. salt
Dash pepper

Fry bacon in Dutch oven until crisp, remove bacon. Reserve 2 tablespoons drippings in Dutch oven. Crumble bacon and set aside. Saute onion in reserved drippings until tender, and potatoes and water. Cover and simmer 15 to 20 minutes or until potatoes are tender. Stir in milk, corn, salt and pepper.

Cook over medium heat, stirring frequently, until thoroughly heated. Sprinkle each serving with crumbled bacon. Yields about 5 cup servings.