6 slices bacon, cut into 1 inch squares
6 med. potatoes, peeled and sliced in 1/4 inch rounds
2 med. onions, peeled and sliced in 1/8 inch rounds
2 cans creamed corn
1 can corn, drained
1 tsp. salt
1 1/2 c. water
1 1/2 c. milk or half and half and milk
1 tbsp. parsley
6 pats of butter
Salt and pepper to taste

In heavy 3 quart pan cook bacon until it is very well done. Add onions and saute until light brown. Add corn (both kinds), potatoes, salt and water to ingredients. Simmer covered for 25 minutes or until potatoes are cooked. Turn heat down to low and add milk. Heat until it BEGINS to boil. Serve in large mugs topped off with a sprinkle of parsley and a pat of butter with salt and pepper to taste. Serves 6 or may be 3 at my house. Tastes even better the next day.