6 slices bacon
1 med. onion, coarsely chopped
3 med. potatoes, peeled & cubed
1/2 c. water
2 c. milk
1 (17 oz.) can cream style corn
1/2 tsp. salt
Dash white pepper

Fry bacon in Dutch oven until crisp. Remove bacon, reserving 2 tablespoons drippings in Dutch oven. Crumble bacon and set aside. Saute onion in drippings until tender; add potatoes and water. Cover and simmer 15 to 20 minutes, or until tender. Stir in milk, corn, salt and pepper. Cook over medium heat, stirring frequently until thoroughly heated. Sprinkle each serving with bacon. Makes about 5 cups.