4 slices bacon, chopped
1 lg. onion, chopped (1 c.)
3 med. size potatoes, pared and diced (2 c.)
2 1/2 c. water
1 tsp. salt
1/4 tsp. pepper
2 cans (about 1 lb. each) whole kernel corn
1 tall can evaporated milk (1 2/3 c.)
1/4 c. all-purpose flour
1/2 tsp. paprika

Cook bacon until crisp in a large, heavy saucepan or Dutch oven. Add onion; saute until soft. Add potatoes, 2 cups of the water, salt, and pepper; cover. Simmer 15 minutes or until potatoes are tender. Remove mixture from heat. Stir in corn with can liquid and evaporated milk. Blend flour with remaining 1/2 cup water. Stir into chowder. Cook, stirring constantly, over medium heat until chowder thickens and bubbles 3 minutes. Ladle into soup bowls. Sprinkle each with paprika. Serve with soda crackers, if you wish. Makes 4 to 6 servings.