Helms Bakery Corn Chowder

Directions

1. 1
   Cut raw bacon into small pieces.
2. 2
   Fry until crisp.
3. 3
   Remove bacon pieces and set aside.
4. 4
   Pour off most of the bacon fat.
5. 5
   Add onion to the pan and cook slowly, without browning, for 5 minutes.
6. 6
   Add corn, potatoes, tomatoes including juice, salt, sugar, pepper and water.
7. 7
   Cook slowly until potatoes are tender.
8. 8
   Heat evaporated milk, just to the simmering point.
9. 9
   Remove soup from the heat, and stir in milk and bacon pieces.
10. 10
    Serve immediately.