| abstract | - A-Maize-ing Corn Chowder 6 slices bacon 1 onion, chopped 2 potatoes, peeled and cubed 1/2 cup water 2 cups milk 2 (14.75 ounce) cans cream-style corn 1 (15.25 ounce) can whole kernel corn 1/2 teaspoon salt ground black pepper to taste 1. Fry bacon in a Dutch oven until crisp; remove bacon, reserving 2 tablespoons drippings. Crumble bacon and set aside. 2. Saute onion in reserved drippings until tender; add potatoes and water. Cover and simmer 15 to 20 minutes or until potatoes are tender. 3. Stir in milk, corn, salt, and pepper to taste; continue to cook, stirring frequently, until heated through. Sprinkle with crumbled bacon to serve. Makes 5 -6 servings
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