Ingredients

• 6 slices bacon
• 1 onion, chopped
• 2 potatoes, peeled and cubed
• 1/2 cup water
• 2 cups milk
• 2 (14.75 ounce) cans cream-style corn
• 1 (15.25 ounce) can whole kernel corn
• 1/2 teaspoon salt
• ground black pepper to taste

Instructions

1. Fry bacon in a Dutch oven until crisp; remove bacon, reserving 2 tablespoons drippings. Crumble bacon and set aside.
2. Saute onion in reserved drippings until tender; add potatoes and water. Cover and simmer 15 to 20 minutes or until potatoes are tender.
3. Stir in milk, corn, salt, and pepper to taste; continue to cook, stirring frequently, until heated through. Sprinkle with crumbled bacon to serve.