Corn Chowder

Hazel Smith's Hot Dish Recipe of the Week

Corn Chowder

It is definitely cold weather. Hot corn chowder will fit the occasion.

2½ cups diced potatoes
1 medium onion chopped fine
1 cup water
1 15-ounce can whole kernel corn
1 15-ounce can creamed style corn
1 12-ounce can evaporated milk
½ teaspoon salt
½ teaspoon pepper
6 slices bacon

Peel, wash and chop potatoes and onion. Add to water and bring to a boil. Reduce heat and simmer 10 minutes or until potatoes are tender. Add corn, evaporated milk, salt and pepper. Heat until almost boiling. Fry bacon, then crumble over chowder. Serve.