2 med. potatoes, diced
2 carrots, diced
6 slices bacon
1 med. onion, chopped
1 c. milk
1 (17 oz.) can whole kernel corn
1 (17 oz.) can cream style corn
2 twists freshly ground pepper
1/2 tsp. salt

Cook potatoes and carrots together in water for 10 minutes; drain. Fry bacon until done and remove from fat and drain. Saute onion in bacon fat until tender. Add milk, corn, cooked potatoes and carrots, salt and pepper, stirring well. Crumble bacon into corn mixture and simmer a few minutes to let flavors blend. Yield: 4 generously. Note: This is a good dish to have ready for re-heating after outdoor activities.