5 slices bacon
1 med. onion, chopped
1 can cream of mushroom soup
1 tsp. salt
butter
2 c. corn, cooked or canned
1 c. diced cooked potatoes
2 1/2 c. milk
Dash pepper

In large saucepan, cook bacon until crisp. Remove bacon; pour off bacon drippings, returning 3 teaspoons to saucepan. Add onion and cook until lightly brown. Add remaining ingredients except butter. Heat to boiling.

Reduce heat and simmer a minute or two. Crumble bacon; sprinkle over chowder. Top each serving with pat of butter. Makes 6 servings.