1 onion, diced
Several slices of bacon
2 c. diced potatoes
1 tsp. salt
2 c. boiling water
2 cans (4 c.) cream style corn
2 cans evaporated milk
2 tbsp. butter
Dash of pepper

Fry out the bacon and crumble the bacon, you may want to use it later. Add the diced onions and saute until transparent. Add the boiling water, diced potatoes and salt. When the potatoes are cooked about 10 minutes, add the corn and milk. Add butter. Bring to scalding point. Do not boil. Allow to simmer until done to taste. Serve with crackers or corn bread.

This recipe may also be used for clam chowder by substituting 1 cup of minced clams for 1 can of corn or simply add the clams in addition to the corn. You may also substitute 2 cups diced fish fillets instead of clams.