Antique Show Corn Chowder

Directions

1. 1
   In a
2. 2
   6 or 8-quart kettle, saute the bacon until crisp. Remove from pan and drain on paper towels.
3. 3
   Remove all but 1/2 cup drippings from pan.
4. 4
   In the drippings, saute the onion until tender, about 5 minutes.
5. 5
   Add potatoes and water; bring to a boil and cook, covered, until potatoes are tender, about 10 or 15 minutes.
6. 6
   Add corn and milk; heat gently.
7. 7
   Add butter, salt and pepper.
8. 8
   Sprinkle with bacon pieces when serving.
9. 9
   Makes 5 1/2 quarts or about 25 servings.