1 medium onion, coarsely chopped
2 medium potatoes, peeled and cubed
1/2 cup water
2 cups milk
1 (17 ounce) can cream style corn
1/2 teaspoon salt
Dash of pepper (to taste)
Fry bacon in Dutch oven until crisp. Remove bacon, reserving 2 tablespoons drippings in bottom of pot. Crumble bacon and set aside. Sauté onion in reserved dripping until tender; add potatoes and water. Cover and simmer for 15 to 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 crumbled bacon.