4 slices bacon, chopped
1 lg. onion, chopped (1 c.)
3 med. size potatoes, pared and diced (2 c.)
2 1/2 c. water
1 tsp. salt
1/4 tsp. pepper
2 cans whole kernel corn
1 (12 oz.) can evaporated milk
1/4 c. flour
1/2 tsp. paprika

Cook bacon until crisp in large, heavy kettle or Dutch oven. Add onion, saute until soft.

Add potatoes, 2 cups of the water, salt, and pepper; cover. Simmer 15 minutes or until potatoes are tender. Remove from heat. Stir in corn with can liquid, and evaporated milk. Blend flour with remaining 1/2 cup water; stir into chowder.

Cook, stirring constantly, over medium heat, until chowder thickens and bubbles 1 minute. Sprinkle paprika over each serving. Makes 10- 12 servings.