CORN CHOWDER:

2 slices bacon
1 sm. yellow onion
2 med. sized potatoes
3/4 c. water
1 (1 lb.) can cream style corn
1 1/2 c. milk
2 tbsp. butter
1 1/4 tsp. salt
1/2 tsp. sugar (opt.)
1/8 tsp. pepper
Chopped parsley

Make Corn Chowder: Using a large French Chef's knife, cut bacon into 1/2" dice; set aside. Peel onion and cut into thin slices. Peel potatoes with a floating blade vegetable peeler and cut into 1/2" dice. (You should have about 2 cups diced potatoes.)

Put bacon in a medium sized saucepan and heat over moderate heat until fat begins to render out. Add sliced onion and cook, stirring frequently with a wooden spoon, until onion is golden brown and the bacon pieces are crisp.

Add diced potatoes to bacon and onion mixture. Pour in 3/4 cup water and bring mixture to a boil over high heat. Reduce heat, cover saucepan and simmer potato mixture for about 10 minutes or until potatoes are tender but not mushy.

Add cream style corn, undrained, to potato mixture. Stir in milk, butter, salt, sugar and pepper. Cover pan and simmer 5 minutes or until chowder is very hot. Keep warm while you prepare biscuits. When ready to serve, sprinkle chowder with parsley.

CHEESE BISCUITS:

2 c. sifted all purpose flour
3 tsp. baking powder
1/2 tsp. salt
3/4 c. shredded cheddar cheese
1/3 c. vegetable shortening
About 3/4 c. milk

Preheat oven to 450 degrees. Sift flour with baking powder and salt. Toss with cheese and cut in shortening with pastry blender or 2 knives until mixture resembles coarse cornmeal. Make a well in center; pour in 2/3 cup of the milk, all at once.

Stir dough quickly with fork; if dry, add a little more milk to form a dough ball. Knead 10 times; on a floured surface, roll out to 3/4" thickness and cut into 2 1/2" biscuits. Place on ungreased baking sheet and bake for 12 to 15 minutes. Makes soup and biscuits for 8 servings.