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

Cook bacon until crisp in a large heavy saucepan or Dutch oven. Add onion, saute until soft. Add potatoes, 2 cups of 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. Ladle into soup bowls. Sprinkle with paprika.