Scrub and cut into large bite sized pieces 5 lb. potatoes--any. Put them into an 8 qt. pot and barely cover with water. Bring to a boil, then cover & turn down heat to simmer.

Meanwhile, cook 1 lb. thick sliced pepper bacon (or plain), cut into 1" pieces, along with a large onion cut into 1/2 to 1" pieces. Cook till crisp, but not overly, stir often. Do not drain off fat unless it's extremely excessive - in that case, drain some.

When potatoes are JUST tender, drain out 1/2 of the cooking water, then put the pot of potatoes back on low heat. Add the bacon/onion, straight from the pan, scraping the fried-on bits as well. Add in 16 oz. sour cream, 2 cans of whole kernel corn UNdrained, a qt. or more of half & half, 1/2 a stick of butter, salt & pepper.

Gently stir all, cover, simmer for 20 min or so, stirring occasionally.

This chowder never lasts long in my house, my family and friends request it. I take it to parties and wakes & such in my slow-cooker.