8 slices bacon
1 lg. onion, chopped
4 c. water
4 c. peeled, & diced thin sliced potatoes
2 cans cream style corn
4 c. milk or 2 c. milk & 2 c. half & half
Salt & pepper
2 tbsp. butter

In 5 to 6 quart pan, cook bacon until crisp. Drain. Crumble and set aside. Discard all but about 2 tablespoons of drippings. Add onion and cook until soft, stirring occasionally. Add water, potatoes and corn. Reduce heat and cover. Cook until potatoes are tender when pierced. Stir in milk and season to taste. Heat chowder, season to taste. Heat chowder. Stir in butter and sprinkle bacon over each portion.