As promised....
CORN CHOWDER
5 slices bacon
1 medium onion, chopped
2 medium potatoes, peeled and diced (1 1/2 cups)
2/3 cup water
1 16 oz. can cream-style corn
2 C milk (for extra richness, use 1 C milk and 1 C half and half)
1 tsp. salt
Dash pepper
Butter
In large saucepan, cook bacon till crisp. Remove bacon; crumble and set aside. Reserve 3 Tbs. bacon drippings in saucepan; discard remainder. Add chopped onion to saucepan and cook till lightly browned. Add diced potato and water; cook over medium heat till potato is tender, 10 - 15 minutes. Add bacon, corn, milk, salt and pepper; cook till heated through. Pour into warmed bowls; top each serving with a pat of butter. Serve with crackers.
Makes 4 - 5 servings.