Corn Chowder with Bacon

• 1/2 cup diced bacon
• 4 medium potatoes, chopped
• 1/2 medium onion, chopped
• 2 cups water
• 2 1/2 to 3 cups cups cream-style corn, 2 (12 ounces each) cans or 1 pound, 4 ounce package frozen
• 2 teaspoons salt
• pepper to taste
• 2 cups half-and-half or light cream, scalded

Sauté bacon until browned and crisp; add chopped potatoes and onions. Add water, corn, and seasonings; cover and simmer for 15 to 20 minutes. Stir in half-and-half; heat through but do not boil. Serves 4.