Corn Chowder

5 slices of bacon

1 medium onion, thinly sliced and separated into rings

2 cups cooked or canned whole kernel corn

1 cup diced cooked potatoes

2 - 1/2 cups whole milk

1/2 tsp. salt

Freshly ground black pepper

Cook bacon until crisp. Remove bacon, pour off fat, returning 3 tablespoons to pan. Add onion, cooking and stirring until lightly browned. Add remaining ingredients, reserving one slice of cooked bacon. Heat to boiling, reduce heat and simmer for a minute or two. 

Crumble bacon over each serving. 

Note: You can also add a can of cream of mushroom soup (undiluted), if you wish.