|Onion||1 Medium, thinly sliced and separated into rings|
|Potatoes||2 Medium, peeled and diced|
|Water||1⁄2 Cup (8 tbs)|
|Milk||2 Cup (32 tbs)|
|Cream style corn||17 Ounce (1 Can)|
In saucepan cook bacon till crisp.
Drain bacon, reserving 3 tablespoons drippings.
Crumble bacon and set aside.
In same saucepan cook onion in reserved drippings till lightly browned.
Add diced potatoes and water; cook over medium heat till potatoes are tender, 10 to 15 minutes.
Stir in milk, cream-style corn, salt, and pepper; cook till heated through.
Pour chowder into warmed soup bowls; top each serving with crumbled bacon and a pat of margarine or butter.