Fry bacon in Dutch oven until crisp; remove bacon, reserving 2 Tbsp. drippings. Crumble bacon and set aside. Saute' onion in drippings until tender; add potatoes and water. Cover and simmer 15-20 minutes or until potatoes are tender. Stir in milk, corn, salt and pepper. Cook over medium heat, stirring frequently, until thoroughly heated. Sprinkle each serving with bacon. Yield: about 5 cups.
By Robin from Washington, IA
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