4-5 slices bacon
1 med. onion, sliced thin
2 med. potatoes, diced
1/2 c. water
1 can (17 oz.) cream style corn
2 c. milk
1 tsp. salt
Dash pepper

Cook bacon until crisp. Crumble. Set aside. Use 3 tablespoons drippings from pan. Add onion, cook until lightly brown. Add potatoes and water. Cook until tender. Add corn, milk, salt and pepper. Cook until heated through. Serve in warm bowls, top with bacon. I usually double recipe.