Instructions: In large saucepan, cook bacon until crisp. Remove- drain. Crumble. Reserve 2 T. drippings in saucepan. Cook onion in drippings until tender. Stir in milk, corn, soup, and potato. Bring mixture to boiling, reduce heat and simmer 2-3 minutes. Remove from heat. Season to taste with salt and pepper. Top each bowl of chowder with crumbled bacon.

Makes 5 1/2 c. soup

*This recipe is easy to adapt. I substitute turkey bacon, which has no drippings so I saute my onion in a little Pam. I also put the potato in raw, and just cook a little longer. I use more corn and potato than called for. You can experiment! It is always good.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.