Corn Chowder

5 slices bacon
1 medium onion, diced
2 medium potatoes
Water
2 cups milk
1 can creamed corn (17 oz)
1 cup white sauce
Dash of pepper
1 tsp salt
1 TBSP butter

Fry bacon until crisp, crumble.
Sauté onions in bacon grease.
Add potatoes (diced) and enough water to cover. Cook over medium heat 10-15 minutes.
Combine milk and white sauce in pan. Cook until thick. Stir in corn, salt, and pepper. Add to potato mixture and heat thoroughly.
To serve top each serving with crumbled bacon and butter.
Serves 6.

submitted by Leslie Small