Potato-Corn Soup

4 slices bacon, diced & fried
1 onion, sliced thin
2 c. diced potatoes
2 c. milk
2 c. water
2 c. cream-style corn
1 stick butter

Add onion to bacon drippings after bacon has been fried and removed. Cook until browned. Add water, potatoes, some salt and pepper. Cook until potatoes are done; add corn, milk and butter. Heat; add bacon when ready to serve. Serve 4 to 6 people.

Margaret Sondreal