Bacon Corn Chowder
12 large potatoes, skinned and diced
1 large onion, chopped
1 1/2 pounds bacon, chopped
1 can creamed corn (15 1/4 ounce)
2 cans evaporated milk (12 ounce)
pepper to taste
Fry bacon until very, very crisp. Drain off fat. While bacon is
cooking prepare potatoes & onion. Place potatoes & onion in large
sauce pan, add water to cover, lightly salt if desired. Cook for
10 minutes, or until done. Drain most of the water off then, with
a potato masher, mash until about half of the potato chunks are
left. Add creamed corn, bacon, and evaporated milk. Mix well.
Cook on low heat for another 30 minutes or so to blend flavors.
Add pepper, if desired.