Budget Stretching Corn Chowder

When I was growing up corn chowder was a staple at the dinner table, particularly when the budget was slim. Today's economic times make this a perfect time to bring back this budget stretcher.

Ingredients:

4 slices of bacon (turkey bacon is not suitable)
1 medium onion, chopped
4 medium potatoes, diced (Yukon Gold adds nice color)
3 cups water or chicken stock (low sodium is best)
2 cups corn kernels (frozen or canned)
3 cups milk (use reconstituted powdered milk, or a combination of fresh and powdered)
Salt and pepper to taste

Fry the bacon in a deep pot (a dutch oven is a good choice).
When done, remove the slices to cool, then crumble. Save a small amount to sprinkle on each bowl just before serving.
Drain all but about 2 tablespoons of fat from the pan.
Add chopped onion to pan and cook until soft, about 5 minutes.
Add the potatoes and water. Cover and cook until the spuds are fork tender.
Add the corn and milk. Cook an additional 5 minutes.
Just before serving add the salt and pepper and a sprinkle of bacon.
Make this a meal with a side salad and corn bread.