Corn Chowder

Directions

1. 1
   In a heavy metal Dutch oven or sauce pan, fry the bacon until crisp.
2. 2
   Remove the bacon and pour off all but 2 tablespoons of the fat.
3. 3
   Saute onions in fat until limp and tender, stirring often to prevent burning.
4. 4
   Add 1/2 C water and potatoes.
5. 5
   Cover and cook over medium heat for 10 or 15 minutes, or until potatoes are tender.
6. 6
   Add milk, corn, and seasonings and simmer 15 minutes, stirring often to prevent scorching.
7. 7
   Crumble bacon over top and serve.