This is a recipe for Corn Chowder submitted by Kim Knight, a BYU-I Junior studying Communications.

8 Medium Potatoes
1/2 Medium Onion, Diced
1/2 lb. Bacon
2 Cans Niblet Corn
2 Cans Cream of Mushroom Soup
Salt, Pepper, and Garlic Powder to taste

Saute onion and bacon together in a medium saute pan- cook until bacon is crisp.
In separate pot, boil potatoes in just enough water to cover.
When potatoes are cooked, add Cream of Mushroom soup, corn and Bacon & Onion mixture.
Heat until warmed through.
Add Salt, Pepper and Garlic to taste.