Bacon-Potato Corn Chowder

Ingredients

• 1/2 pound bacon strips, chopped
• 1/4 cup chopped onion
• 1-1/2 pounds Yukon Gold potatoes (about 5 medium), peeled and cubed
• 1 can (14-3/4 ounces) cream-style corn
• 1 can (12 ounces) evaporated milk
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Directions

• in a very giant cooking pan, cook bacon over medium heat till crisp, stirring often. take away with a slotted spoon; drain on paper towels. Discard drippings, reserving 1-1/2 teaspoons in pan. Add onion to drippings; cook and stir over medium-high heat till tender.

• Meanwhile, place potatoes in a very giant saucepan; add water to hide. bring back a boil high heat. cut back heat to medium; cook, uncovered, 10-15 minutes or till tender. Drain, reserving one cup potato water.

• Add corn, milk, salt, pepper and reserved potato water to saucepan; heat through. Stir in bacon and onion.