4 slices bacon
1 onion, chopped
3 c. water
3 lg. potatoes, peeled & diced
2 c. raw corn kernels
2 c. milk, scalded
2 tbsp. butter
Dash Tabasco sauce
1 tsp. salt
Dash pepper
Chopped parsley

Saute bacon in heavy skillet until crisp; drain. Add onions to drippings and cook over low heat until soft. Boil 3 cups water in a saucepan, add the potatoes and corn, cook until tender. Add crumbled bacon, onions, and fat drippings to the saucepan and then the milk and butter. Add seasonings. Cook chowder about 15 minutes and serve garnished with parsley.