CORN CHOWDER:

2 slices bacon
1 sm. yellow onion
2 med. sized potatoes
3/4 c. water
1 (1 lb.) can cream style corn
1 1/2 c. milk
2 tbsp. butter
1 1/4 tsp. salt
1/2 tsp. sugar (opt.)
1/8 tsp. pepper
Chopped parsley

Make Corn Chowder: Using a large French Chef's knife, cut bacon into 1/2" dice and set aside. Peel onion and cut into thin slices. Peel potatoes with a floating blade vegetable peeler and cut into 1/2" dice. (You should have about 2 cups diced potatoes.)

Put bacon in a medium sized saucepan and heat over moderate heat until fat begins to render out. Add sliced onion and cook, stirring frequently with a wooden spoon, until onion is golden brown and the bacon pieces are crisp.

Add diced potatoes to bacon and onion mixture. Pour in 3/4 cup water and bring mixture to a boil over high heat. Reduce heat, cover saucepan and simmer potato mixture for about 10 minutes or until potatoes are tender but not mushy.

Add cream style corn, un-drained, to potato mixture. Stir in milk, butter, salt, sugar and pepper. Cover pan and simmer 5 minutes or until chowder is very hot. Keep warm while you prepare biscuits. When ready to serve, sprinkle chowder with parsley.

CHEESE BISCUITS:

2 c. sifted all purpose flour
3 tsp. baking powder
1/2 tsp. salt
3/4 c. shredded cheddar cheese
1/3 c. vegetable shortening
About 3/4 c. milk

Preheat oven to 450 degrees. Sift flour with baking powder and salt. Toss with cheese and cut in shortening with pastry blender or 2 knives until mixture resembles coarse cornmeal. Make a well in center; pour in 2/3 cup of the milk, all at once.

Stir dough quickly with fork; if dry, add a little more milk to form a dough ball. Knead 10 times; on a floured surface, roll out to 3/4" thickness and cut into 2 1/2" biscuits. Place on ungreased baking sheet and bake for 12 to 15 minutes. Makes soup and biscuits for 8 servings.