|Onion||1 Large, chopped|
|Water||4 Cup (64 tbs)|
|Diced peeled potatoes||4 Cup (64 tbs) (Thin-Skinned)|
|Canned cream-style corn||2 Pound (2 Cans, 1 Pound Each)|
|Milk/2 cups each milk and half-and-half||4 Cup (64 tbs)|
In a 5- to 6-quart pan, cook bacon over medium heat until crisp about 8 minutes.
Drain, crumble, and set aside; discard all but about 2 tablespoons of the drippings.
Add onion to drippings in pan and cook, stirring, until soft about 10 minutes.
Add water, potatoes, and corn.
Bring to a boil over high heat; reduce heat, cover, and simmer until potatoes are tender when pierced about 15 minutes.
Stir in milk and season to taste with salt and pepper.
Heat chowder until steaming; stir in butter, if desired.
Ladle into deep bowls and sprinkle bacon over each portion.
Makes 8 servings.