Grandma's Corn Chowder
Servings: 8

½ cup diced bacon
4 medium potatoes, peeled and chopped
1 medium onion, chopped
3 cups cream-style corn
2 cups water
2 teaspoons salt or to taste
ground black pepper to tast
2 cups half-and-half

Cook bacon in a large pot over medium-high heat until crisp, 5 to 7 minutes. Drain, leaving bacon and 2 tablespoons grease in the pot.

Add potatoes and onion to the pot; cook, stirring occasionally, for 5 minutes. Add corn, water, salt, and pepper; bring to a boil. Reduce the heat to low, cover the pot and simmer, stirring frequently, until potatoes are tender, about 20 minutes.

Warm half-and-half in a small saucepan until it bubbles; remove from the heat just before it boils. Mix into chowder.

Serve immediately.