| 6 x strips bacon | | 1 med onion, chopped | | 2 x potatoes, peeled and cubed | | 12 cup water | | 2 cup milk | | 2 can (17 ounces each) cream style corn | | 1 can (16 ounces) whole kernel corn, drained | | 1/2 tsp salt | | ground black pepper |
| | Fry bacon in a Dutch oven until crisp; remove bacon, reserving 2 tablespoons drippings. Crumble bacon and set aside. | | Saute onion in reserved drippings until tender; add potatoes and water. Cover and simmer 15 to 20 minutes or until potatoes are tender. | | Stir in milk, corn , salt , and pepper to taste; continue to cook, stirring frequently, until heated through. Sprinkle with crumbled bacon to serve. |
|
