Chicken Chowder

1 pkg bacon
1 onion chopped
1 cup water
10-12 potatoes
3 lbs chicken tenders
2 cans corn (undrained)
2 cans evaporated milk
2 cans water
4 cans cream of potatoe soup
2% milk
2 tablespoons parsley
Salt and pepper

Cut bacon into 1-2 inch strips and fry in a stock pan until crisp. Meanwhile, put chicken tenders in pot and cover with water adding salt, pepper and garlic- cook until done.

Also, cook potaoes whle in pan of water (like with funeral potatoes but I peeled them first).

When bacon is crisp drain off most of the grease but cook chopped onions and 1 cup water in same stock pot with crisp bacon and drippings. Stir in 2 cans evaporated milk and rinse the cans with water for the 2 cans of water listed above. Add 4 cans cream of pototoe soup and rinse each can out with water, adding a little more water to the soup base.

Stir in chicken tenders cut into chunks with broth. Chop up the precooked potatoes and add to chowder. Add corn. Add 2% milk for chowder consistancy with parsley and salt and pepper.

Note: this makes lots! It filled the pot I use to cook corn on the cob in. Probably want to 1/2 the recipe for family use.