Corn Chowder

This is THE best corn chowder. Yumm!!!

6 slices bacon

1 onion, chopped

2 potatoes, peeled and cubed

1/2 cup water

2 cups milk

2 14 oz cans cream-style corn

1 can corn, drained

1/2 tsp salt

Fry bacon in stockpot until crisp, remove bacon reserving 2 tbsp drippings. Crumble bacon and set aside. Saute onion in reserved drippings until tender; add potatoes and water. Cover and simmer 15 to 20 minutes or until potatoes are tender. Stir in milk, corn, salt and pepper to taste; continue to cook, stirring frequently, until heated through.

Sprinkle with crumbled bacon to serve.