Recipe

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• 6 slices center-cut bacon
• 1 medium onion, diced
• 2 yukon gold potatoes , scrubbed and cubed
• 1/2 cup water
• 2 cups fat-free half-and-half
• 2 (17 oz) cans cream-style corn
• 1 1/2 cups frozen whole kernel corn
• 1/2 tsp salt
• 1/2 tsp black pepper

• 1 Dice the bacon into thin strips and fry in soup pot until crispy.
• 2 Remove bacon from pot and put on a paper towel to drain.
• 3 Sautee onion in the bacon drippings until tender.
• 4 Add potatoes and water and simmer until potatoes are tender.
• 5 Stir in remaining ingredients and cook until heated, stirring frequently.
• 6 Top with crispy bacon before serving.