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

Fry bacon crisp; remove bacon (reserve 2 tablespoons drippings in container). Crumble bacon and set aside. Sauté onion in drippings until tender. Add potatoes and water; cover and simmer until tender. Stir in milk, corn, salt and pepper. Cook over medium heat. Stir until well heated. Place a serving in separate individual bowls. Sprinkle crumbled bacon on each serving.