Corn chowder

Soups > Vegetable

1 lb. bacon
1 lb. finely chopped onions (use food
3-4 lb. potatoes
2 qts. corn
2 cans evaporated milk
Salt and pepper to taste

Dice bacon and cook until crisp – drain off portion fat. Add finely chopped onion. Cook until soft but not browned. Add diced potatoes, cover with hot water and cook until tender. Add corn and salt and pepper to season. Add evaporated milk and heat through. (I find you can cook the bacon in a large roasting pan in the oven, drain – add onion and cook – then add potatoes and liquid – cover and cook and you don't have to worry about it scorching). Makes about 2 gallons.