4 strips bacon
1 cup of chopped onions
4 cups diced potato
1 cup boiling water
1 tsp salt
2 16 oz cans of cream corn
1 small can of cream corn
1 16 oz can of whole kernel corn, undrained
1 cup of whole milk
1 13 oz can of evaporated milk
2 TBL butter
Pepper to taste
Direction:
Cook bacon in a dutch oven until crisp, remove and set aside. Add onion to fat and cook until tender, but not brown. Add potatoes, water salt, and simmer about ten minutes covered. Add corn, and simmer about 10 minutes longer. Add milk and pepper and heat on low as to not let boil. Taste and season.
