Bacon Corn Chowder

1/2 pound Indiana Kitchen bacon chopped

1 1/2 pound gold potatoes peeled and cubed

1 can (14 oz) cream-style corn can substitute equal amount of fresh or frozen corn

1/4 cup chopped onion

1 can evaporated milk about 12 ounces

1/4 tsp salt

1/4 tsp pepper

Serving: 6 servings

1. In a large skillet, cook bacon until crisp. Remove bacon from pan, but save 1 1/2 teaspoons of bacon grease.

2. Add chopped onion to the pan with grease. Cook until tender, stirring occasionally.

3. Cover potatoes with water in a large saucepan and cook until tender. Drain potatoes, but save about a cup of potato water.

4. Add the corn, milk, salt, pepper and potato water into the saucepan with the potatoes. Heat all the way through and stir in bacon and onion.

5. Recipe Notes: Serve with some bread or biscuits to have the perfect dish!