Corn Chowder

Corn Chowder

4 large potatoes, diced

1 med onion, diced

6 slices bacon, cooked and crumbled

3 cups creamed corn

2 cups water

salt and pepper

1/4 cup heavy cream or 2 cups half and half

Cook bacon in skillet. Remove and crumble, set aside. In the remaining grease add potatoes and onion and cook for 5 minutes. Add 2 cups water and stir, scraping all stuff off the bottom of the skillet. Add creamed corn, salt, pepper. Lower heat to low and cover. Cook for 20 minutes until potatoes are cooked through. Heat cream in microwave and add to soup. Stir and let thicken a few minutes. Serve in bowl with a garnish of bacon pieces.