Soup: Corn Chowder

5 slices bacon

1 onion, sliced and separated

2 medium potatoes, pared and sliced

1/2 c. water

1 can cream-style corn

2 c. milk

1 tsp. butter

1 tsp. salt

dash pepper

Fry bacon until crisp; remove, cool and crumble.  Brown onion in remaining bacon grease and drain.  Pour off excess bacon grease.  In skillet put bacon, potatoes and water.  Cook with pan covered on medium to low heat, until potatoes are soft (add a few tablespoons of water if needed), usually about 15 minutes, stirring frequently.  Add corn, milk, butter, salt and pepper.  Cook until well heated.  Makes 4 servings.

Marcia Morehead

From the Kitchens of CMC

Columbus Mennonite Church

2004