Ingredients
- 8 slices bacon
- 1 lg. onion, chopped
- 4 c. water
- 4 c. peeled, & diced thin sliced potatoes
- 2 cans cream style corn
- 2 c. milk
- 2 c. half & half
- 2 tablespoons butter
- Salt & pepper
Directions
1. In 5 to 6 quart pan, cook bacon until crisp. Drain. Crumble and set aside. |
2. Discard all but about 2 tablespoons of drippings. Add onion and cook until soft, stirring occasionally. |
3. Add water, potatoes and corn. Reduce heat and cover. Cook until potatoes are tender when pierced. |
4. Stir in milk, cream & butter, and season to taste. |
5. Before serving, sprinkle bacon over each portion. |
