Corn Chowder

1 lb. bacon, cut into pieces 2 C. chopped onion
2 C. water 4 C. potatoes
¼ tsp. black pepper 2 tsp. salt
2 C. sour cream 2 cans cream of chicken soup
1 bag frozen corn 3 C. milk

In a large saucepan, over medium heat, cook bacon until browned. Add onion. Continue cooking until tender, about 3 minutes. Drain. Add potatoes, water, salt, and pepper. Cook until potatoes are tender, about 15 minutes. Reduce heat to low. Stir in frozen corn. Add soup, sour cream, and milk. Cook, stirring occasionally, until heated through, about 5 minutes.