Corn Chowder

2 -16 oz bags frozen corn or 8 ears fresh corn (cut off)
6 slices bacon
1/2 c. chopped onion
1/2 c. peeled, cubed potato
1 c. water
2 c. milk, divided
1 t. sugar
1/2 t. salt
1/4 t. black pepper
1 T. cornstarch

Cook bacon, reserve drippings. Crumble bacon, set aside. Cook onion in drippings; stirring constantly (about 4 minutes). Stir in corn, potato and water. Bring to a boil: cover and reduce heat. Simmer for 10 minutes; stirring occasionally. Stir in 1 1/2 cups of milk, sugar, salt and pepper. Combine the other 1/2 cup of milk and cornstarch in a small bowl. Slowly pour into corn mixture, stirring until smooth. Cook uncovered for 15 minutes, stirring often, until thickened. Top with crumbled bacon.

Yield is 6 one serving cups.

ENJOY!!!