6 strips bacon
1 medium onion, chopped
2 potatoes, peeled and cubed
1/2 cup water
2 cups milk
2 cans (17 ounces each) cream style corn
1 can (16 ounces) whole kernel corn, drained
1/2 teaspoon salt
ground black pepper

Fry bacon in a Dutch oven until crisp; remove bacon,
reserving 2 tablespoons drippings. Crumble bacon and set aside.

Sauté onion in reserved drippings until tender;
add potatoes and water. Cover and simmer 15 to 20 minutes or until potatoes are tender.

Stir in milk, corn, salt, and pepper to taste;
continue to cook, stirring frequently, until heated through.
Sprinkle with crumbled bacon to serve.