Corn Chowder

Directions

1. 1
   Peel potatoes and cut into cubes (similar to potato salad). Cut bacon crosswise into thin strips.
2. 2
   Place bacon in frying pan and begin to brown.
3. 3
   Dice the onion and add to the bacon when it is almost done and saute until the onion is done.
4. 4
   When done, pour off the fat and place bacon and onions in a large (1-gallon) pot. Add the potatoes and just cover with water.
5. 5
   Add salt.
6. 6
   Cook on medium, stirring occasionally.
7. 7
   When the potatoes are done, add the creamed corn and add milk to fill.
8. 8
   Cover and simmer for 30 minutes.
9. 9
   Serve with crackers.
10. 10
    Be sure to refrigerate the leftovers.
11. 11
    (It is better the second day.)