Amazing Corn Chowder

6 strips bacon
1 medium onion, chopped
2 potatoes, peeled and cubed
1/2 cup water
2 cups milk
2 cans (17 ounces each) cream style corn
1 can (16 ounces) whole kernel corn, drained
1/2 teaspoon salt
ground black pepper

Fry bacon in a Dutch oven until crisp; remove bacon, reserving 2 tablespoons drippings.
Crumble bacon and set aside.
Sauté onion in reserved drippings until tender; add potatoes and water.
Cover and simmer 15 to 20 minutes or until potatoes are tender.
Stir in milk, corn, salt, and pepper to taste; continue to cook, stirring frequently,
until heated through. Sprinkle with crumbled bacon to serve.