5 slices bacon
1 medium onion, sliced and separated
1 1/2 cups potatoes, peeled and diced
water
1 (15 ounce) can cream style corn
2 cups milk
1 teaspoon salt
dash of pepper
butter or oleo
In large saucepan, cook bacon until crisp. Remove, crumble and set aside. Put 3 tablespoons of bacon drippings in pan and cook onion slices until lightly browned. Add potatoes and water just to cover. Cover and cook until potatoes are tender. Add corn, milk, salt and pepper and cook until heated throughly. Top with crumbled bacon and pats of butter, of course cheese never hurts either. Serve with crackers.