Corn and Potato Chowder

On rainy days like this who would not look for comfort food? This is one quick, surefire way to warm the heart and the stomach.

Ingredients:
1 cup milk powder
2 1/2 cups water (for dissolving the milk powder)
1/2 cup white onion chopped
2 tablespoons oil (preferably canola oil)
3 1/4 cups water (for soup)
1 large potato, cubed
1 teaspoon salt
1/2 teaspoon pepper
5 strips of bacon, cooked and crumbled
2 (14 oz.) cans of creamed corn
1 tablespoon butter

Directions:
Dissolve 1 cup milk powder into 2 1/2 cups of water until no lumps appear.
Saute chopped onion in oil in a skillet on medium heat until soft and translucent.
Add water, cubed potato and pepper to a large soup pot on stove. 
Add sauteed onion and 1/2 serving of bacon.
Mix thoroughly and bring to a boil on medium and reduce heat to low. 
Simmer 5 - 10 minutes until potatoes are tender.
Pulse creamed corn in blender for 3 minutes until smooth before putting it in the soup pot.
Add blended creamed corn, bring to a boil stirring occasionally.
Add milk and butter to the mixture.
Heat slowly to serving temperature.
Before serving, top with crisp bacon bits.
Goes well with melba toast or garlic French bread.

Enjoy!