Corn Chowder

Corn Chowder

1/2 c. bacon, cut into small pieces
1 quart of water, with 3 bouillon cubes
2 c. potatoes, diced
1 sm. onion, cut fine
1 can cream-style corn
1 c. carrot, grated
1 c. milk
salt and pepper to taste

Fry bacon.  Add onions and saute for 2 minutes. Drain off some of the bacon grease.  Add 1 quart of water.  When boiling, add potatoes and carrots.  When tender, add corn and heat through.  Then add milk and heat.  Salt and pepper to taste.